Saturday, August 27, 2016

Creamy Cauliflower Bacon Rosemary Soup

2 heads cauliflower, roughly chopped
2-3 onions, chopped
4-5 cloves garlic
1/4-1/2 cup bacon grease (You can substitute any fat, but bacon grease adds that nice bacon flavor)
2- 2 1\2 pints chicken broth (preferably homemade)
fresh rosemary, finely chopped
Salt & freshly ground black pepper

Melt bacon grease in a Dutch oven over medium heat.  Add chopped onions and garlic.  Cook until onions begin to turn translucent.  Add chopped cauliflower and chicken broth , cover and bring to a simmer.  Simmer for 20-30 minutes, or until cauliflower can be mashed easily with a spoon.

Remove from heat and puree in batches until very creamy.    Return to pot, add salt and black pepper, ladle into bowls, and sprinkle fresh rosemary on top.

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