28/08/2022
๐๐ฒ๐ฎ๐น๐๐ต๐ ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ ๐ณ๐ผ๐ฟ ๐ฃ๐๐ข๐ฆ๐
๐๐ฟ๐ฒ๐ฎ๐บ๐ ๐๐ฎ๐๐น๐ถ๐ณ๐น๐ผ๐๐ฒ๐ฟ ๐ฆ๐ผ๐๐ฝ๐ฒใ6 servingใ
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
4 slices bacon diced
ยฝ yellow onion chopped
4 cloves garlic chopped
4 tablespoons unsalted grass fed butter or ghee
1/4 cup gluten free 1:1 baking flour
4 cups almond milk or more, as needed
3 medium russet potatoes peeled and cubed
1 head cauliflower chopped (or 2 if omitting potatoes)
4 green onions thinly sliced
1 teaspoon salt
ยฝ teaspoon ground pepper
To serve: 1/2 cup sour cream shredded cheese, green onion, crumbled bacon
Kosher salt and freshly ground black pepper to taste
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐:
1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate; set aside.
2. Leaving the bacon grease in the pan, add the onion and cook until fragrant, about 4 minutes, then add the garlic and cook for 30 seconds. Add 4 tablespoons unsalted grass-fed butter or ghee to the onion and garlic over medium-high heat and stir to melt. Whisk in flour until lightly browned and thickened into a paste, about 1 minute.
3. Gradually whisk in the almond milk and cook, whisking constantly, until thickened, about 2 minutes. Stir in potatoes, cauliflower, green onion, salt and pepper.
4. Bring to a boil over high heat then reduce heat to medium-low and simmer uncovered until potatoes and cauliflower are fork tender, about 15-20 minutes.
5. Once tender, use an immersion blender to blend the soup until smooth.
6. If you donโt have an immersion blender, transfer the softened potatoes and cauliflower with about a cup of cooking liquid to a high powered blender and blend on high until smooth. Transfer back to stock pot.
7. If the soup is too thick, add more almond milk as needed until desired consistency is reached.
8. Serve immediately, garnished with green onion, cheese, sour cream, or reserved crumbled bacon, if desired.