The arrival of cooler weather always puts me in the mood for steamy, savory bowls of soup. Each fall, I start with one of my favorite tomato soup recipes (see the “Soup” category for my top two tomato picks), then work my way through butternut squash and several other fall vegetables before starting in on the various bean soups and others.
Last winter, my younger son commented that we had been eating a lot of soup! In addition to being delicious and typically quite economical, I love that soup can be made ahead and frozen for nights when there is little time to cook. Plus, there are so many different kinds. So, although he made the comment that we were, in fact, eating lots of soup, he was happy to be eating it, as was the rest of the family.
It’s a good thing, because there will be a lot of soup this winter, too!
By the way, the muffin in the corner of the picture is a favorite here–a moist, delicious, wholesome pumpkin bran muffin. Click here for the recipe.
- 3 pieces bacon, chopped
- 2 leeks (1 1/2 – 2 cups), chopped (can use sweet onion)
- Florets from 1 large head cauliflower
- 1 quart chicken stock
- 1/8 teaspoon cayenne pepper
- 1/3 cup freshly grated Parmesan, plus extra for garnish if desired
- 1/4 cup plain Greek yogurt
- Kosher salt
Cook bacon in a large, heavy pot over medium-high heat until crisp. Remove from pot and reserve.
Add the leeks to the pot and sauté, stirring occasionally, over medium-high heat until softened, 4-5 minutes.
Add the cauliflower, chicken stock, and cayenne. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until cauliflower is very tender.
Puree the soup in batches in a blender or food processor or with an immersion blender.
Stir in the Parmesan, Greek yogurt, and salt to taste. (I start with a 1/2 teaspoon of Kosher salt, then check and add another 1/2 teaspoon typically. Amount will depend on individual taste and the type of broth or stock you use.)
Ladle into bowls and sprinkle with reserved bacon and extra Parmesan cheese.