Enjoy this recipe that I created for www.ketologic.com.
- 1 large head cauliflower
- 6 pieces bacon, diced
- 3 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 cups vegetable or chicken stock
- 2 cups heavy cream
- ½ cup finely grated Parmesan
- ½ whole milk yogurt
- salt and freshly ground black pepper
- dash of Tabasco
- 1 tablespoon chopped chives
Note: It is preferential to use grass-fed meat and dairy products, as well as Himalayan salt.
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
- In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden spoon for about 8-10 minutes until bacon is starting to crisp and most of the fat is rendered.
- Add the butter and the onion and garlic; cook until softened, but not browned (about 5 minutes).
- Add the cauliflower, thyme, and stock; bring to a boil. Reduce the heat to a simmer, add heavy cream, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.
- Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in a blender and return it to the pot. Add the Parmesan, whole milk yogurt and Tabasco and stir until smooth. Season to taste with salt and black pepper. Garnish with chives.
The recipe makes about 4 large (bowl-size) servings or 8 small (cup-size) servings.
- Prep Time: 1 hour(s) 15 minutes
- Cook Time: 30 minutes
- Yield: 4 large (bowl-size) servings or 8 small (cup-size) servings
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.