Categories: Soup
Ingredients
- 4 thin slices bacon, cut into small pieces
- 1 large onion, finely diced
- 1 cauliflower head, cut into small florets
- 1/2 tsp Cajun spice, more to taste
- 1/2 tsp black pepper, more to taste
- 8 cups chicken broth
- 4 tbsp butter
- 1/4 cup flour
- 2 cups whole milk
- 1 cup half-and-half
- 1/4 cup sour cream
- 3 cups grated Monterey Jack cheese, more to taste
- 2 tbsp minced parsley
- Kosher salt to taste
Directions
-
In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pot to the stove, leaving the bacon bits to the side for now.
-
Add the onion to the pot and cook over medium-high heat, stirring continuously, for 3-4 minutes, or until translucent.
-
Add the cauliflower, sprinkle with the Cajun spice and pepper, and cook for 3-4 minutes more, or until the cauliflower starts turning golden brown.
-
Pour in the broth, stir and reduce the heat to a simmer. Cook for 15 minutes. Next, use an immersion blender to puree the soup slightly or all the way.
-
In a separate saucepan or skillet, melt the butter over medium heat. Sprinkle in the flour and whisk to form a roux. Cook the roux for about 2 minutes, then pour in the milk. Cook, whisking, continuously, until the mixture becomes thick, about 4 minutes. Remove from the heat and stir in the half-and-half.
-
Pour the white sauce into the partially pureed soup. Turn the heat to medium-high and bring the soup back to a boil for 3-5 minutes to thicken it.
-
Reduce the heat to low and add the sour cream and cheese. Stir until fully melted. Finally, stir in the parsley. Taste and adjust seasonings, adding salt if desired.