Ingredients
- 1/2 pound sliced bacon, cut into 1/2-inch pieces
- 1 1/2 cups 1 medium onion, finely chopped (about 1 1/2 cups)
- 6 scallions white and pale green parts only, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 1 qt homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- 1 cup half & half or heavy cream
- 1 head cauliflower, cut into florets
- kosher salt and freshly ground black pepper
Instructions
Heat bacon in a large Dutch oven over medium-high heat, stirring constantly until bacon is completely crisp. Remove from Dutch oven with a slotted spoon and set aside, leaving the fat in the dutch oven.
Add onions, half of scallions, and garlic, and cook, stirring constantly and scraping up browned bits from the bottom of the pan until onion is softened, about 5 minutes.
Add chicken stock, bay leaves, half & half (or cream), and cauliflower. Season to taste with salt and pepper. Cover and cook until cauliflower is completely tender, about 30 minutes,
Working in batches, blend soup until completely smooth (if you don't have an very powerful blender, remove the bay leaf before blending. If an extra-smooth soup is desired, pass the soup through a fine mesh strainer after blending). Season to taste with salt and pepper and serve sprinkled with crisp bacon pieces and remaining scallions.
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