1 large head cauliflower, cut into florets
1 medium head broccoli, cut into florets
1 tablespoon olive oil
8 strips uncooked bacon
2 medium onions, chopped
1/2 head garlic, minced
8 cups chicken stock
1 cup heavy cream
8oz (about 2 cups) shredded white cheddar cheese
2 tablespoons fresh thyme leaves, roughly chopped
salt & pepper to taste
Instructions
Preheat oven to 450 degrees F (230 C) and arrange broccoli and cauliflower on baking trays. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 25 - 30 minutes until very soft with golden edges.
While veggies are roasting, cook bacon in a large saucepan or shallow pot until crispy. Remove to paper towel lined plate and reserve grease. Add onions and garlic and saute for about 5 minutes until translucent.
Pour in 4 cups of stalk and add thyme and half of the cauliflower. Cover and simmer for around 20 minutes then remove from heat. Allow it to cool for about 5 minutes then pour into food processor or blender and pulse until very smooth. Return to pot and add remaining stock, rest of cauliflower, and broccoli, then bring to a boil. 4. Reduce heat to low and add cream followed by shredded cheese. Simmer until thickened and add salt and pepper to taste.
Serve hot with crumbled bacon and additional shredded cheese if desired
Absolutely @jkly87
Ingredients
1 large head cauliflower, cut into florets
1 medium head broccoli, cut into florets
1 tablespoon olive oil
8 strips uncooked bacon
2 medium onions, chopped
1/2 head garlic, minced
8 cups chicken stock
1 cup heavy cream
8oz (about 2 cups) shredded white cheddar cheese
2 tablespoons fresh thyme leaves, roughly chopped
salt & pepper to taste
Instructions