- 5 cups chopped cauliflower stems and leaves
- 1 (14 ounce) can chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon dried minced shallots
- 14 fluid ounces water, or as needed
- 2 tablespoons bacon drippings
- 3/4 cup chopped onion
- 1/2 cup frozen chopped spinach, thawed and drained
- salt and ground black pepper to taste
- Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
- Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.
04/16/2018
recipepes.com
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455 calories
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