american · soup

Roasted Cauliflower Soup With Bacon and Parsley Oil Recipe

Name: Roasted Cauliflower Soup With Bacon and Parsley Oil Recipe
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: american
Ingredients: 2 medium heads cauliflower, separated into large florets; 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided; 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 6 slices bacon; 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups); 6 cups homemade or store-bought low-sodium vegetable or chicken stock; 1/4 cup half and half; 1/2 cup chopped fresh parsley leaves

total: 50 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Cauliflowermedium, separated into large florets2 head
Extra-virgin olive oildivided½ cup
Extra-virgin olive oildivided6 tbsp
Kosher salt
Black pepper
Bacon6 slice
Yellow onionlarge, about 1 1/2 cups, peeled and finely chopped1.5 cups
Chicken stock6 cups
Half and half¼ cup
Parsley½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

1 steps · 50 min

1
The full method is on Serious Eats: http://www.seriouseats.com/recipes/2013/10/meat-lite-roasted-cauliflower-soup-with-bacon-and-parsely-oil-recipe.html