Author Notes
I usually go for garlic croutons if I have leftover sourdough, but these cold summer nights of San Francisco left me wanting a bowl of soup recently. Yes, it's cold here in the summer. I'm missing the Chicago heat right about now. Come September I will be singing a different tune, I'm sure.
Adding the sourdough gave this soup a nice thickness and that trademark sourdough flavor. —Brussels Sprouts for Breakfast
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Ingredients
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1
head cauliflower
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1 cup
sourdough English muffins or sourdough bread (cubed)
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2
strips bacon (cut into small pieces)
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1
yellow onion (diced)
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5
cloves garlic (minced)
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2
stalks celery (diced)
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2 tablespoons
green chili powder
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4 cups
chicken broth (low sodium or homemade)
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2 cups
water
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1/2 cup
Parmesan (grated)
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1/2 cup
Gouda (grated)
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1/2 cup
cream
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1 lime (juice)
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salt and pepper
Directions
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Preheat oven to 400 degrees. Trim cauliflower and cut into big pieces, including the stem. Coat in olive oil and salt and add to a foil lined baking sheet. Pop into the oven for 15 minutes.
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As cauliflower roasts, add bacon pieces to a soup pot over medium high heat. Cook for 5 minutes until fat is released and bacon is beginning to crisp up.
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Add onion, garlic, celery, 1 tbsp green chili powder, salt and pepper. Cook for 7-8 minutes, until celery and onions are soft.
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Remove cauliflower from oven after 15 minutes and transfer to pot with onions. Coat cauliflower in onion and let cook for 5 minutes. Add sourdough cubes and toss to coat and cook for just a minute.
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Add chicken broth, water, 1 tbsp green chili powder, salt and pepper. Bring to a simmer. Lower heat and let simmer for 20 minutes.
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Turn off heat. Using an immersion blender, mix until silky and slightly thick. Stir in Parmesan, Gouda, cream and lime juice. Taste and adjust salt, pepper and green chili powder to taste.
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