Cauliflower Soup

Cauliflower Soup

Ingredients:

• 5 slices thick-cut bacon, chopped
• 4 Tbsp. butter
• 1 med. yellow onion, chopped
• 3 celery stocks, chopped
• 1 clove garlic, minced
• 1 lg. head cauliflower, cut into small florets
• 6 cups chicken or vegetable stock
• 3 sprigs fresh thyme, plus more for serving
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup heavy cream
• 1/2 cup cheddar cheese or favorite cheese

Directions:

1. In a large pot over medium heat, cook the bacon until crispy. Drain grease from the pot and add butter to bacon. Remove a few pieces for topping.
2. Add onion and celery, cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute.
3. Add cauliflower, stock, thyme and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
4. When vegetables are tender, remove thyme and bay leaf and discard.
5. Blend with immersion blender or transfer to a blender in batches and blend until smooth.
6. Stir in cream and cheese.
7. Reheat if needed. Garnish with fresh thyme and bacon, and serve immediately.