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Roasted Cauliflower + Cheddar Cheese Soup with Bacon Wrapped Mushroom Skewers

by evh on March 22, 2012

Cauliflower + Cheddar Cheese Soup with Bacon Wrapped Mushroom Skewers | LocalSavour.com

Cauliflower + Cheddar Cheese Soup with Bacon Wrapped Mushroom Skewers

As the last of the fresh winter cauliflower graces the farmer’s market I am sure to swoop some up to have in my freezer for this summer and fall. Cauliflower is one of those fantastic veggies that can take on a few different forms and still freeze very well – from just simply washed and chopped to roasted and pureed. With this weeks purchase I made Roasted Cauliflower + Cheddar Cheese Soup with Bacon Wrapped Mushroom Skewers as a last hurrah to the grand cauliflower harvest. I love cauliflower but when it’s roasted, it seems to add another great layer to its flavor profile making it a little earthy and slightly nutty. Pair it up (or anything for that matter) with a great local cheddar cheese, roasted mushrooms and applewood smoked bacon and well, my spoon will be more than ready – a little soup for now and a little soup for later … move away from the spoon, away from the spoon.

Roasted Cauliflower + Cheddar Cheese Soup with Bacon Wrapped Mushroom Skewers
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Servings Prep Time
4-6 people 10-15 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 10-15 minutes
Cook Time
1 hour
Roasted Cauliflower + Cheddar Cheese Soup with Bacon Wrapped Mushroom Skewers
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4-6 people 10-15 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 10-15 minutes
Cook Time
1 hour
Ingredients
  • 1 medium cauliflower 4-5 cups washed and chopped
  • 2 Tablespoons olive oil
  • 2 teaspoons sea salt
  • 4-5 cups chicken or vegetable stock
  • 1 cup cheddar cheese shredded
  • 1/4 cup onion chopped
  • 2 cloves garlic peeled and chopped
  • 12 mushrooms washed and stems removed
  • 6 strips uncooked bacon I used applewood smoked
  • 1 teaspoon ground cinnamon
  • olive oil for drizzle garnish
  • salt and pepper to taste
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees. In a large bowl place chopped cauliflower with 2 Tbs olive oil and sea salt. Using you hands or a large spoon gently mix together to coat the cauliflower with the oil and salt.
  2. Next pour cauliflower out onto a cookie sheet and place into the oven for 25-30 minutes or until cauliflower softens and starts to turn golden brown. Begin to soak the skewers in water and set aside. Remove cauliflower from the oven and place into a blender.
  3. Add stock, cheddar cheese, onion and garlic cloves and blend on high until cauliflower is completely pureed. Once pureed, pour soup into a heavy sauce pan and place lid on top.
  4. Remove skewer sticks from the soaking water and for each skewer add two mushrooms and layer/wrap with bacon in between each mushroom. Sprinkle each skewer with a little cinnamon and then place mushroom skewers onto the cookie sheet and into the oven for 20-30 minutes until the mushrooms are tender and the bacon is cooked through. Toward the end of the skewer baking time turn soup on to a low temperature to keep warm. Once skewers are complete remove them from the oven.
  5. Pour warm soup into one bowl per serving, drizzle with olive oil and serve each bowl with a mushroom skewer.
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