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Pale Ale Cauliflower Soup with Rosemary Bacon

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"My family moved to Colorado full-time when I was in ninth grade, but I spent my childhood in a suburb of Cleveland, Ohio, and I still think of it as home. Cleveland is known for a few things: brutal winters, great local beer, and probably most notably, LeBron James. But let's focus on that beer because it's the heart of this cheesy soup. Great Lakes Brewing Company ships beer worldwide, and their brewpub—yes, in Cleveland—is a super-fun spot for lunch. When it's cold out, I always order the gold lager cheddar soup. It is made with their Dortmunder Gold lager and Stilton and cheddar cheeses. It's as decadent as it sounds and a real treat on any dreary fall or winter day. I was inspired to make a version every bit as delicious, but that I can have—yes, in Colorado—whenever the craving hits. I added some cauliflower to keep the soup extra creamy without using flour or cream. And that crispy rosemary bacon on top? Well, it really seals the deal, as I love to say."

List of Ingredients

â—¦ 4 slices thick-cut bacon, chopped
â—¦ 1 tablespoon chopped fresh rosemary
â—¦ 1 ½ teaspoons smoked paprika
â—¦ ¼ to ½ teaspoon ground cayenne pepper
â—¦ 1 medium yellow onion, chopped
â—¦ 3 celery stalks, chopped
â—¦ 2 cups low-sodium vegetable broth
â—¦ 1 head of cauliflower, cored and separated into florets (about 6 cups)
â—¦ 2 cloves garlic, finely chopped or grated
â—¦ 2 tablespoons fresh thyme leaves or 2 teaspoons dried, plus more fresh thyme leaves for serving
â—¦ Crushed red pepper flakes
â—¦ Fine pink Himalayan salt and freshly ground black pepper
â—¦ 1 (12-ounce) can pale ale or golden lager (such as Great Lakes Brewing Company)
â—¦ ½ cup milk of your choice
â—¦ 2 tablespoons salted butter (optional)
â—¦ ½ cup shredded cheddar cheese
â—¦ Fresh thyme leaves or sliced green onions, for serving


Recipe

Cook the bacon in a large Dutch oven over medium heat until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl, reserving the bacon fat in the pot. Add the rosemary, ½ teaspoon of the paprika, and the cayenne to the bacon. Toss to coat.

Add the onion and celery to the pot. Cook, stirring occasionally, until soft, about 5 minutes. Add ½ cup of the broth and cook, scraping up any browned bits from the bottom of the pot. Add the cauliflower, garlic, thyme, remaining 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and black pepper. Toss to coat the florets. Add the remaining 1 ½ cups broth and the beer. Increase the heat to high and bring to boil, then reduce the heat to medium-low. Cook until the cauliflower is fork-tender, 15 to 20 minutes.

Using an immersion blender, blend the soup until creamy, about 2 minutes. (Alternatively, transfer the soup to a blender, process until smooth, and return it to the pot.) Stir in the milk and butter (if using). Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes. Ladle the soup into bowls. Sprinkle with rosemary bacon, cheddar, and fresh thyme leaves, and serve.

Serves 4