Cauliflower Stalk Puree With Spinach - The Super Soup

Ingredients

• Servings: 4
• 5 cups chopped cauliflower stems and leaves
• 1 (14 ounce) can chicken broth
• 1 tablespoon minced garlic
• 1 teaspoon dried minced shallots
• 14 fluid ounces water, or as needed
• 2 tablespoons bacon drippings
• 3/4 cup chopped onion
• 1/2 cup frozen chopped spinach, thawed and drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. cover pot and bring liquid to a simmer.
• heat bacon drippings in a skillet over medium heat. cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. add onion to the soup and continue to simmer until stems soften, about 2 hours.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.