Baked Fauxtato Soup
from Victor Lovejoy
1/2 head Cauliflower
Chicken Broth to cover
1 clove garlic, sliced
3 oz Cream Cheese
1 Tablespoon Butter
5 strips bacon, fried crisp
1/2 medium onion, chopped
Dash of hot sauce (optional)
2 1-inch squares Sharp Cheddar Cheese
Place the flowerets and sliced garlic in a medium saucepan - add chicken broth to cover. Boil until completely tender (15 minutes or so). While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender.
Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture will be a light pumpkin colour.
Return this mixture to the saucepan with the cooking liquid. Add the onions (I capture some of the fat with the onions - that’s just me) and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking. I look for a good soupy consistency but not thin. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper. I like a lot of fresh cracked pepper in this soup.
The first time I tried this, I forgot I was eating Fauxtato Soup and it took me back to the days when I was eating comfort food that was killing me.