From Robin: “Arie and Hal brought this soup to Christmas dinner at the Arruda’s. It was in my mom’s old stockpot! They brought it unsolicited, just knowing there would be at least 30 people at the dinner. It was well appreciated, especially because they looked at the recipe and said ‘This needs bacon!’”
Ingredients
2 tbsp salted butter
2 whole cloves garlic, peeled
3 cups diced onions
1 cup diced celery
2 heads cauliflower, separated into florets
3 yukon gold potatoes, peeled and cut into chunks
10 cups chicken stock
4 cups shredded sharp cheddar cheese
2 cups light cream
1 tsp ground nutmeg
1 tsp dry mustard
3 tsp Worcestershire sauce
6 dashes Tabasco sauce
Salt and pepper, to taste
3 strips bacon, chopped and fried
Directions
In a large stockpot, melt the butter over medium-high heat. Add the garlic, onions, celery, cauliflower florets, and potatoes. Saute for 10 minutes.
Add enough stock to cover the vegetables and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes. Remove from heat. Add the cheese, cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.
Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.
Slice 3 pieces of bacon into small pieces, and fry in a frying pan until crisp. Mix bacon bits into soup at the end.
Recipe from Arielle Aaronson
תגובות