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.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

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