Smoky Cauliflower Soup With Kale

Smoky Cauliflower Soup With Kale

You need 1- 1/2 cups cooked bacon, cut into small pieces (I use about 1/2 pound and cut off all of the big chunks of fat so the bacon is more lean)

Set cooked bacon aside.

Place chopped leeks, garlic, onions and butter in large saucepan and saute over medium heat for about 5 minutes until wilted:

Chop 3 medium leeks, using white part only. I cut the section that I am going to use in half longways so I can rinse it thoroughly to get rid of any sand inside.   This should yield about 3 cups chopped.

1/4 cup  peeled and sliced garlic

2 cups onions, chopped

3 Tblsp unsalted butter

When vegies are softened, add 6 cups chicken stock to pan

Add 3 pounds of cauliflower, cut into small pieces

Add 1 chipotle chile in adobo sauce.  I cut the chipotle in half longways so I can remove the seeds.  You should wear gloves to do this if chiles bother you (don’t rub your eyes!)

Add cooked bacon pieces to mixture.

 1 bay leaf

1 cup dry white wine (I used a low alcohol riesling)

Simmer soup mixture until cauliflower is soft.  Remove bay leaf and then use immersion blender to puree the soup in the pan.  Be careful, it’s hot!

If you don’t have an immersion blender, you can just puree it in batches in your blender.

Return pureed soup to pan and reheat.

Add 4 cups finely chopped kale to the soup and simmer until the kale is cooked.   This soup makes great leftovers for a couple of nights and it also freezes and reheats very well. 

Welcome to Andreas Kitchen!  If you are new here, you might want to subscribe to my blog to get updated whenever I post a recipe.

Subscribe here.