1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon
Cook bacon and chop up finely.
In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.
Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.
Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.
Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.
When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.
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