INGREDIENTS:
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2 tablespoon olive oil
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1 medium onion chopped
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2 ribs celery chopped
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2 carrots peeled and sliced
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2 cloves garlic minced
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6 cups low sodium chicken broth or vegetable broth
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1 small head cauliflower finely chopped, main stem removed
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3 slices bacon chopped
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2 tablespoons butter
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⅔ cup panko bread crumbs
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4 tablespoons all purpose flour
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3 cup finely shredded sharp cheddar cheese
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½ teaspoon Cajun seasoning
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Kosher salt and black pepper to taste
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½ cup whipping cream
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½ teaspoon dried parsley or chives
INSTRUCTIONS:
Heat the oil in a Dutch oven or large stockpot over medium heat. Add the onions, celery, and carrots. Cook until the onions and celery are soft; about 7-10 minutes. Reduce the heat and add the garlic. Cook for 1 minute; stirring constantly.
Add the chicken broth and cauliflower. Bring to a low boil and cook until the cauliflower is fork tender; about 15 minutes.
Meanwhile in a small skillet over medium heat cook the bacon until crispy. Add the butter to the skillet with the bacon and any residual bacon fat. Once melted add the bread crumbs and continue cooking until browned stirring very frequently. Set aside.
Remove 1 cup hot broth from the soup. Whisk together with the flour. Whisk it into the soup and continue cooking until it has slightly thickened. Reduce the heat to low.
Whisk in the shredded cheese 1 cup at a time stirring to melt. If a thicker consistency is desired use an immersion blender or stand blender to puree a portion of the soup. Be sure to remove the center cap on the stand blender for steam to release.
Stir in the Cajun seasoning. Season to taste with salt, and pepper. Remove from the heat. Stir in the cream and top with fresh or dried parsley or chives. Spoon into bowls and top with 1-2 tablespoons bacon breadcrumb mixture.
