Recipe: Creamy cauliflower soup with crispy bacon (dairy free)
Not another soup recipe, Irena! Yes! It’s cold and miserable, and all I want to eat is warm soup. I whipped up this creamy cauliflower puree soup in under 30 minutes today. It was delicate and fluffy with little crispy bacon candy adding texture and saltiness. The creaminess would fool you into thinking the soup is made with added white potatoes, butter and cream but it’s all cauliflower with a little trick.
Notes: 1) I consider this a dairy-free soup, even though ghee is used in the cooking. Ghee is a clarified butter which is almost entirely casein and lactose free, but if you’re concerned with even a tiniest amount of those things, feel free to use olive oil instead. 2) Adding a whisked egg cream at the end acts as a substitute to cream or butter which would normally be added to add fluffiness and creaminess to the dish. 3) You can make a vegetarian version by simply removing crispy bacon from the recipe. 4) It’s best to make your own vegetable or chicken stock but if you’re pressed for time and have to resort to pre-packaged stock, try to buy salt-reduced varieties so that you can control how much salt you add to your own taste. Plus, many full salt sauces and stocks have sugar added to balance out the flavour so it’s best to avoid those or make from scratch.
- 1 medium head of cauliflower, core out and chopped roughly
- 1 medium white onion, chopped
- 3 garlic cloves chopped
- 3 cups salt reduced chicken or vegetable stock
- 2/3 tsp sea salt
- 1/2 tsp ground black pepper
- 3/4 cup diced bacon
- 1 tbsp ghee or 2 tbsp olive oil
- 1 egg
- A little coconut or macadamia oil to fry bacon in
- In a large saucepan, heat 1 tablespoon of ghee until medium hot. Sauté onion for 3-4 minutes or until soft and translucent.
- Add cauliflower, garlic and stock and bring to boil. Turn the heat down and cook covered for 8-10 minutes.
- In the meantime, pan fry the bacon pieces until crisp.
- At an 8 minute mark, break one whole egg into a smaller saucepan or a metallic mixing bowl that will fit over the larger cooking saucepan. I used a smaller saucepan that I could hold over the steam from the cooking cauliflower soup. While holding the smaller saucepan close to the steam but not touching the simmering liquid, continuously whisk the egg for about 3 minutes until it gets frothy and smooth. It will look almost like a thickened yellowish cream. Set aside.
- Transfer cauliflower soup contents into a blender or food processor to puree until smooth. You can use a hand held puree blender as well. Add 2/3 teaspoon of sea salt and black pepper, process mixture until smooth. Then while the blender is still on, pour in the egg cream. Stop once everything is incorporated. Taste for salt.
- Serve with fresh herbs like chives, parsley or basil and crispy bacon sprinkled on top.
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings : 2