This soup, from the book “300 Sensational Soups,” will be lucky to make it into the refrigerator at all.
Ingredients
- 1 head cauliflower (cut into 2-inch pieces)
- 1/3 cup olive oil (divided)
- 8 medium slices bacon (chopped)
- 1 onion (finely chopped)
- 3 tablespoons garlic (finely chopped)
- 6 cups chicken or vegetable stock
- 3 cups French or Italian bread (crusts removed, bread torn)
- 1 teaspoon paprika
- 1 pinch cayenne pepper
- 2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons flat-leafed parsley (minced)
Note
Seasoning with a little bit of vinegar at the end of cooking heightens the flavor of the soup. Although most home cooks think only in terms of salt and pepper when it comes to adjusting the seasoning in their dishes, we’ve found that a little acid goes a long way toward making a soup taste just right.
Directions
| Step 1 | |
| Preheat oven to 400 degrees. On baking sheet, combine cauliflower and 2 tablespoons of the olive oil. Toss to coat evenly and spread in a single layer. Roast in preheated oven until soft and brown around the edges, about 20 minutes. Set aside. | |
| Step 2 | |
| In a large pot, heat the remaining oil over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon to a plate lined with paper towels. | |
| Step 3 | |
| Pour off all but about 3 tablespoons of the fat in the pot. Add onion and garlic; sauté for 2 minutes. Add cauliflower, stock, bread, paprika and cayenne; bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Stir in vinegar. | |
| Step 4 | |
| Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and season with salt and black pepper. | |
| Step 5 | |
| Ladle into heated bowls and garnish with the parsley and bacon. | |
Wine Pairing suggestions:
Prices valid until 8 June 2014.
