Recipes
Smoky Bacon, Cauliflower, and Cheddar Soup
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5 slices Bacon, sliced
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3 tbsp. Fatworks Lard
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2 tsp. Garlic, minced
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12 oz. Cauliflower, chopped
- Liquids:
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1 tsp. Liquid Smoke
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2 cups Chicken Broth
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1 1/2 cups Coconut Milk
- Spices:
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1 tsp. Onion Powder
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1/2 tsp. Thyme
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1/4 tsp. Cayenne Pepper
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1/2 cup Heavy Cream
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8 oz. Sharp Cheddar, shredded
- Cook bacon over medium heat. Remove bacon and set aside, leaving grease in the pot.
- Fry lard, garlic, cauliflower, and salt and for 8-10 minutes or until cauliflower is al dente.
- Add liquids (except cream) and spices. Season again with salt and pepper. Use an immersion blender to mix well.
- Bring liquid to a boil, then turn the stove to low and simmer soup for 45 minutes.
- Remove soup from heat. Add cheese and cream, then immersion blend again. Stir in bacon before serving.
