Creamy Cauliflower Soup with Crumbled Bacon
Parmesan-Pea Crostini
Ingredients
- 12 slices bacon
- 1 (8-oz) pkg diced onion
- 1 Tbsp minced garlic
- 3 (12-oz) pkg cauliflower florets
- 2 (32-oz) cartons chicken broth
- 1 cup half-and-half
- 1 tsp dried tarragon
- ½ tsp salt
- ½ tsp pepper
- 2 green onions, sliced
Instructions
- Cook bacon in a Dutch oven 5 minutes or until crisp.
- Drain on paper towels; crumble.
- Add onion and garlic to drippings in pan; cook 5 minutes over medium heat.
- Add cauliflower, broth, half-and-half, tarragon, salt and pepper.
- Bring to a boil; reduce heat, and simmer 10 minutes or until cauliflower is very tender.
- Blend with an immersion blender, or transfer to a blender (with center piece of blender removed) and puree in 2 batches until smooth.
- Divide soup among 6 serving bowls; top each serving with bacon and green onions.
Side Dish Ingredients
- ½ (12-oz) whole wheat baguette, cut into ¼-inch-thick slices
- 4 Tbsp extra-virgin olive oil, divided
- 1 (10-oz) pkg frozen peas
- ½ cup shredded Parmesan cheese, divided
- 1 tsp minced garlic
- 2 Tbsp chopped fresh basil
- 1 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat broiler.
- Brush bread slices with 1 Tbsp oil, and place on a rimmed baking sheet.
- Broil 1 minute or until toasted.
- Meanwhile, steam peas according to package directions.
- Process peas, 3 Tbsp oil, ¼ cup cheese and remaining ingredients in a food processor or blender until smooth.
- Divide mixture evenly among toasted bread.
- Sprinkle with remaining ¼ cup Parmesan.
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