Wednesday, November 30, 2011

Michelle's Cauliflower Soup Topped with Croutons and Bacon Bits

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Another family favorite recipe.  This is an amazing, creamy, velvety soup can be served hot or cold.  What makes it unique is that it is topped with bacon bits and croutons, so is bursting with flavors and textures.  My daughter, Michelle originally got this recipe from the Giada DeLaurentiis Food Network Show.  Pictured here are Michelle, Sean and the newest family member, Madeline Ava Coffey.

1/2 loaf sourdough bread, cut in 1/2" cubes
1/4 cup extra virgin olive oil
1 T fresh thyme
1/2 tsp kosher salt
1/4 tsp pepper

Mix all the above ingredients together.  Bake on a cookie sheet for 10-12 min. at 400 degrees. 

1 lb bacon, cooked and chopped

3 T unsalted butter, room temperature
3/4 cup celery stalks (2 stalks)
1-2 shallots, thinly sliced
Kosher salt and pepper, to taste
2 cloves garlic, minced
4 cups chicken broth
1 T fresh thyme leaves
1 head cauliflower, cut in 1" pieces

Saute celery, shallots, salt and pepper in the butter for 4 minutes over medium-high heat.  Add the garlic and continue cooking for 1-2 min.  Add the broth, thyme and cauliflower and boil for 20-25 minutes.  Puree in batches using an immersion blender, blender or food processor.  Season with salt and pepper.  To serve, spoon into individual bowls and top with bacon bits and croutons.  It is delicious at room temperature.

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