Smoked gouda and cauliflower soup
Smoked gouda melts smoothly where cheddar can turn grainy, and its smoke does the work a ham hock would, so a pot of cauliflower tastes slow-cooked after twenty minutes.
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Ingredients
For the whole dish · serves 4
- Cauliflower1¼ lb
- Bone broth34 fl oz
- Smoked gouda7 oz
- Heavy cream4½ fl oz
- Bacon3½ oz
- Onion2 oz
- Dijon mustard¾ oz
- Garlic clovestwo, sliced
- Butter1½ oz
- Sea saltto taste
Served with
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+3g net · 105 kcal · 12 min · together 11g net, 670 kcal
Method
6 steps · 40 minutes
- Cook the bacon, chopped, slowly in a large pot until crisp. Lift it out onto paper and leave the fat behind.
- Add the butter, onion and garlic and soften them for 5 minutes without letting them brown.
- Add the cauliflower, broken into small florets, and the broth. Cover and simmer for 15 to 20 minutes, until a knife slides through the thickest stem.
- Take the pot off the heat and blend until completely smooth, then blend in the cream and mustard.
- Grate the gouda and stir it in a handful at a time, still off the heat. Boiled after the cheese goes in, the soup turns grainy.
- Taste for salt, which depends on the broth, and serve with the bacon crumbled over the top.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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