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Cauliflower Soup with Cheddar Toasts


Thursday, January 01, 2004
American/Appetizers-Side Dish
Serves 4
2 bacon slices, chopped1 white onion, chopped
2 garlic cloves, chopped
1 head cauliflower, small, cored, coarsely chopped
1 tablespoon all-purpose flour
3 cups chicken broth or stock, low sodium
2 plum tomatoes, diced
1/4 cup tomato puree
2 tablespoons white vinegar
8 slices crusty bread, about 1/2 inch thick
1/2 cup cheddar cheese, grated
1 tablespoon basil, minced
For The Soup:

Adjust oven rack to highest setting and preheat broiler on low. Heat a soup pot over medium and add the chopped bacon. Saute, stirring occasionally, until the fat is rendered and the bacon pieces are crisp - about 3 to 5 minutes. Add the onions and garlic and saute, stirring frequently, until the onions are a light golden brown- about 8 to 10 minutes. Add the cauliflower, cover the pot and cook until tender - about 5 minutes.

Add the flour and stir well to evenly coat the cauliflower, onions and bacon. Add the broth, tomatoes, tomato puree, and vinegar and bring soup to a boil over high heat. Reduce heat to low and simmer for 15 to 20 minutes, or until all the vegetables are very tender and the soup has developed a rich flavor.

Add basil to the soup. Add salt and pepper to taste.

For The Cheddar Toasts:

While the soup is simmering, toast the bread slices on a baking sheet under the broiler, turning once. Remove when bread is golden brown on both sides. Scatter cheese evenly over the top side of the toasted bread and return to broiler until the cheese bubbles and begins to brown.

Serve soup in warm bowls and top each portion with a cheddar toast.
Nutrition Facts:
Prepared by Sue Stees of Saint Louis Bread Co. on March 8, 2001
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