Saturday, August 20, 2011

Bacon-Roasted Cauliflower Soup

Bacon-Roasted Cauliflower Soup
 Serves 4

1 head Cauliflower
3 cloves garlic, crushed
1 medium shallot, chopped
1/4 cup Wildtree Smoky Bacon Flavor Grapeseed Oil
1/4 teaspoon salt
1 teaspoon ground black pepper
2 cups water
4 teaspoons Wildtree Chicken Bouillon Base
2 cups low-fat milk

Coat chopped cauliflower, garlic, and shallot in oil, salt, and pepper. Roast at 400 degrees F, until browned and soft. In a large pot, heat milk, water, and bouillon to a simmer; do not boil or milk will separate. Add roasted vegetables and all oil from pan. Blend with immersion blender until desired consistency. Serve hot.

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