Cauliflower Bacon Prosciutto Cheese Soup Recipes

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Steps:

• 1. Remove and discard the core of the cauliflower. In a dutch oven or soup pot simmer the cauliflower florets in the chicken broth for 10 to 15 minutes until tender. Set aside.
• 2. Bake the package of center cut bacon in the oven. Directions are on the package. I was too lazy to fry all of that bacon. When done set the bacon aside.
• 3. After the bacon cools crumble or use a kitchen scissors to cut the bacon up.
• 4. Fry the onions and celery in butter until they become translucent and set aside.
• 5. Using a stick blender mash the cauliflower and chicken broth into a puree.
• 6. To the cauliflower puree add the cheese and stir until blended.
• 7. Add 8 ounces of almond and coconut milk. You can use cream, half and half, or milk if you wish.
• 8. Add the bacon, prosciutto, onions, and celery to the pot and stir. Salt and Pepper to taste. ENJOY