Cauliflower Soup With Bacon Toasts

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 (2 1/2 lb) cauliflower
• 5 cups chicken broth or 5 cups vegetable broth
• 4 slices bacon, strips cut in half
• 1/2 loaf italian bread
• 1/2 cup shredded monterey jack cheese
• salt, to taste (optional)
• fresh ground black pepper, to taste (optional)
• finely chopped fresh parsley (garnish) (optional)

Recipe

• 1 melt the butter in a soup pot over medium heat. add the onion and cauliflower and cook stirring occasionally, until the onion is softened but not browned, about 10 minutes.
• 2 add the chicken broth or the vegetable broth and bring to a boil. reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
• 3 meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on paper towel lined plate. (do not clean the skillet.).
• 4 cut the bread on the diagonal into four 1" thick slices. place the bread in the skillet and cook until golden on the bottom, 1-2 minutes.
• 5 flip and top each slice with 2 pieces of bacon and a handful of cheese. cover until the cheese melts, about 1 minute.
• 6 puree the soup in batches in a blender until smooth. season to taste with salt and pepper, if needed.
• 7 sprinkle with parsley and serve with the bacon toasts.