Ingredients:
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream
Directions:
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
Comments:
So Adam was slicing the potatoes on the mandolin (something I thought was unnecessary seeing as how the soup was going to be blended up anyway. But that's a separate issue.) when he managed to slice the top of his index finger clean off (and no, he wasn't using the hand guard. For shame...) For once it was not cat blood being spurted all over the house. Anywho, due to his blood loss and the need for him to keep his hand over his head, I took over the dinner-making duties.
Ah, the drama.
This was pretty good. And I finally got to use the immersible blender I got for Christmas. Woo! I probably could have put more salt in but it was not bland by any means. I didn't microwave the bacon. I think that's just a bad idea, so I ignored that part of the directions.
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