It’s very much like the zuppa soup, but in preference to potatoes, it’s made with cauliflower.
The cauliflower is cooked with onions and garlic then puréed with cream.
Cauliflower Sausage Kale Soup
3 slices bacon, chopped
1 Tbsp. olive oil
1 medium onion, diced
12 oz. mild Italian sausage, removed from casing
1 (32 oz.) carton chicken broth
2 cloves garlic, minced
1 cup half and half
6 cups cauliflower florets, about 1 1/4 pounds
Kosher salt and fresh black pepper
Red pepper flakes, for serving, optional
4 cups chopped curly kale
- In a large dutch oven or heavy duty soup pot heat olive oil over medium heat. Add sausage and bacon. Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
- Add onions and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.
- Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.
- Puree the soup until smooth in either a high-powered blender or with an immersion blender.
- Add half and half and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.
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