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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 Large Head Cauliflower
1 Large Head Broccoli
1 - 2 cans chicken stock
1 pkg bacon
bacon drippings

4 c water
1/2 c heavy cream
1 Tbls Emerils Essence Seasoning
( or just some salt/pepper and nutmeg is nice too)

Cheddar or Mozza cheese for garnish
How To Prepare: 1. Place strips of bacon on a baking sheet lined with parchment paper and bake at 375 for about 15 or until very crisp.

2.While bacon in cooking, trim and clean cauliflower leaving it in whole and intact.

Place it in a Dutch Oven or Large soup pot and pour 4 cups of water in as well. Steam Cauliflower until very tender. ( Apx 10 min)

3.While Cauliflower is steaming, in another pot trim and clean 1 head of broccoli and chop into bite size pieces. Pour 1-2 cans of soup stock in a pot with the broc pieces and steam just until al dente. ( to the tooth )

4. When Cauliflower is tender, drain and set aside the cooking liquid ( do not throw it away! ) Mash the Cauli very well with 4 tbls of bacon fat from the tray of cooked bacon.

5. Pour in the broccoli and stock. Mix well and add 1 tbls Emerils Essence Seasoning or seasonings of taste.

Add all or part of reserved cauli cooking liquid to desired thickness. ( This is a very thick soup !)

6. Finish with 1/2 cup heavy cream.

Garnish with grated cheese and a fresh grating of nutmeg.

Number of Servings: 10
Carbs per serving - include all nutritional information if known: 2.5
Preparation Time: 1/2 hr
Effort (Easy, Average, Difficult): Easy

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