Recipes and Links

Cauliflower Soup

Ingredients:

4-6 slices of bacon, diced

4 Tbsps Flying Olive Butter Extra Virgin Olive Oil or Flying Olive Extra Virgin Olive Oil of choice (Garlic and Chipotle are especially good)

2 cloves garlic, smashed and minced

1 medium shallot or onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

4 cups chicken broth

Approximately 1/4 cup all-purpose flour

1 head cauliflower, roughly chopped

1 bay leaf

Applewood Smoked Bacon Salt* or Washington Smoked Salt* sea salt, to taste

Freshly ground black pepper, to taste

2 Tbps chopped fresh parsley leaves

Directions:

Heat a large skillet over medium-high heat. Add the diced bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

In a large stockpot, add 2 Tbsp of Flying Olive Butter Extra Virgin Olive over medium heat.  Add shallot/onion, carrots, and celery.  Cook, stirring occasionally, until tender, about 3 minutes.  Add the garlic and stir a minute more, until fragrant.  Add the cauliflower and bay leaf.  Cook, continuing to stir occasionally, until tender, about 3-4 minutes.

Add the chicken broth and cover.  Bring to a boil, reduce heat and simmer until cauliflower is tender, about 12-15 minutes.  Season with salt and pepper, to taste.  Turn off and let cool while you complete the next step.

 In the skillet on medium, add the remaining 2 Tbsp of Flying Olive Butter EVOO.  Make a roux by SLOWLY sprinkling in the flour, 1 Tbsp at a time.  Stir, being sure that all the flour is incorporated in the oil.  Sprinkle in the 2nd Tbsp of flour, stir until smooth. Continue adding flour and stirring until the roux is a paste-like consistency.  From the stockpot, take a ¼ of a cup of broth (at the beginning, try not to get the veggies) and slowly add it to the roux.  Continue adding, ¼ cup at a time, and stirring until about 1-1 ½ cups of broth has been added and the roux is creamy and somewhat thick.

Set up a food processor and add the cauliflower mixture in the stockpot, about a cup at a time, and blend until smooth.  Add slowly to the roux and stir. Continue this process until all the cauliflower mixture has been blended.  Heat thoroughly, stirring in more stock, water, milk or cream if too thick. Serve and garnish with bacon and freshly chopped parsley if desired.

*Available in store

Submitted by Barb L.