Difficulty: Easy
Ingredients
2 lbs. cauliflower florets cleaned
4 cups whole milk
1/2 cup heavy cream
2 cups chicken stock
1/2 cup cooked bacon crumbled
salt
pepper
Directions
In a large stock pot on med to low heat, place cauliflower, milk and chicken stock in pot and cover. Cook until cauliflowers are break apart tender, about 30 minutes. Add heavy cream, cook for 2 to 3 minutes. Use an immersion blender to puree cauliflower until smooth. salt and pepper to taste. Serve with bacon crumbles on top.
Serves 4-6
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