Recipe of the Month
Loaded Cauliflower Soup
2 heads cauliflower, cut into florets
2 tbsp. olive oil
Freshly ground black pepper
6 sprigs thyme, divided
4 slices bacon
1/2 large onion, chopped
2 cloves garlic, minced
1/4 c. white wine
6 c. low-sodium chicken broth
1 bay leaf
1 1/2 c. heavy cream
Shredded cheddar, for garnish
Chopped chives, for garnish
Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
Bake until cauliflower is golden and tender, about 20 minutes.
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.