Cauliflower- Carrot Soup with Goat Cheese, Bacon and Crispy Shallots
She is the mother of two little boys who is trying to make it fast, fresh and simple every night, (yay!!) She also typically has a Chinese influence in her dishes, reflective of her background.
As I browsed through her latest post, (which was a fast, fresh and simple creamy cauliflower soup with bacon and gorgonzola) it got my brain going. I loved the idea of the bacon and the cheese as a way to make a vegetable soup more exciting (and husband friendly).
Inspired by the fact that it is autumn, I wound up using the orange cauliflower I found at the farmers market (although white would work just as well) and some of the fresh carrots that came in my weekly produce bin. The combination of the oranges really made for a beautiful color, and it was seriously so good that I almost could not stop eating it. I’m serious
The soup wound up being naturally sweet, (probably mostly from the carrots), and the tang of the goat cheese, salt of the bacon and crispy shallots. SOOOO GOOOOD!!!!
Cauliflower- Carrot Soup with Goat Cheese, Bacon and Crispy Shallots, serves 6
1 medium onion, chopped
1 .5 lbs Orange cauliflower
5 medium carrots
4 cups broth
2 cups water
Kosher salt to taste
4 slices bacon
2 shallots, thinly sliced
In a large pot, melt the butter over medium heat.
Add the onion and let it sweat until the onion is tender, about 5 minutes.
Meanwhile, trim the core and leaves from the cauliflower and chop the florets into bite-sized pieces.
Peel and chop the carrots into bite-sized pieces.
Add the cauliflower and the carrots to the onions, and stir to coat everything in the butter.
Add the broth and cover the pot. Reduce the heat to low and simmer for about 30 minutes.
When the vegetables are tender, remove the pot from the stove. Add the 2 cups of water.
Using an immersion blender (or a blender if you need to), puree the soup until it is very smooth and creamy. After this, season to taste with kosher salt.
(Reheat to hot before serving.)
In a sauté pan, cook the bacon until crispy and then set aside on a napkin to drain. Keep the bacon fat in the pan.
In the same pan, add the shallots and cook over medium heat stirring often. When they get deep golden brown and crispy set them on a napkin to drain.
Ladle hot soup into a bowl and garnish with a spoonful of goat cheese, some crumbled bacon and some crispy shallots.