Ingredients
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2 Bacon Stripschopped
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1/2 Oniondiced
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2 Garlic Clovesminced
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4 Green Onionssliced
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2 cups Chicken Broth
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2 cups Whole Milk
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2 cups Baking Potatoespeeled, diced
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2 cups Cauliflowerwashed, dried
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1 teaspoon Thyme leaves
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to taste Kosher Salt
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to taste Black Pepper
Directions
Steps
|
1
Done
|
Heat 2 tsp oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. |
|
2
Done
|
Heat the olive oil in a large saucepan over medium heat. Saute onion and green onions about 5 minutes, stirring occasionally, but do not let it colour. Add garlic, saute about 2 minutes. Add milk, cauliflower, potato, chicken stock and thyme leaves. Season with salt and freshly ground black pepper. Bring the mixture a boil, then reduce the heat, and simmer until the vegetables are tender. |
|
3
Done
|
Use a immersion blender and puree soup until desired consistency. |
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4
Done
|
Ladle the soup into bowls and top them with chopped crispy bacon pieces, sliced green onions and freshly ground black pepper. |
