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Chilled Cauliflower Soup With Bacon And Fresh Dill Recipe

by Global Cookbook

Ingredients

4 x strips lean bacon 1 1/2 c. minced onions 6 1/2 c. cauliflower florets - (to 7 c.) 1/2 tsp salt plus more 1/8 tsp cayenne pepper

3 Tbsp. minced fresh dill 5 c. chicken stock 1/2 c. whipping cream 1/2 c. lowfat milk

Directions

1. Fry bacon in large, heavy, deep-sided pot or possibly saucepan over medium heat till crisp. Drain on paper towels, then cover and reserve for garnish.
2. Pour off and throw away all but 1 Tbsp. drippings in pan and return pan to medium heat. Add in onions and stir and cook till softened and lightly browned, about 3 min. Add in cauliflower florets, 1/2 tsp. salt, cayenne pepper, 2 Tbsp. dill and stock.
3. Bring mix to simmer, then lower heat. Cover and cook till cauliflower pcs are completely tender when pierced with knife, 25 to 30 min. Remove from heat.
4. Puree soup in small batches in food processor, blender or possibly food mill. Return soup to pan in that it was cooked and stir in cream and lowfat milk. Cover and chill soup till thoroughly chilled, 4 to 6 hrs or possibly longer.
5. When ready to serve, taste soup and season with additional salt if necessary. (Cool foods almost always need extra salt to intensify their flavor.)
6. Crumble or possibly coarsely chop reserved bacon. Ladle soup into 4 shallow soup bowls. Sprinkle each with some bacon and some of remaining 1 Tbsp. minced dill.
7. This recipe yields 4 servings.

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