Recipes
- 1 tablespoon olive oil
- 12 ounce mild Italian sausage, casing removed
- 3 slice bacon, chopped
- 1 medium onion, diced
- 2 clove garlic, minced
- 6 cup cauliflower, cut into florets (1.25 pound)
- 32 ounce 1 carton chicken broth
- 1 cup half and half
- 4 cup curly kale, chopped
- kosher salt
- freshly ground black pepper
- red pepper flake, for serving Optional
In a large Dutch oven or heavy-duty soup pot, heat the olive oil (1 tablespoon) over medium heat. Add the mild Italian sausage (12 ounces) and chopped bacon (3 slices). Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, . Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
Add the diced onion (1 medium) and cook until soft, . Add the minced garlic (2 cloves) and cook for , stirring constantly.
Add the cauliflower florets (6 cups) and chicken broth (32 ounces). Season to taste with kosher salt and black pepper. Simmer, uncovered, until cauliflower is tender, .
Puree the soup until smooth in either a high-powered blender or with an immersion blender.
Add the half and half (1 cup) and bring to a gentle simmer. Stir in the cooked sausage, bacon, and chopped kale (4 cups). Simmer until kale is wilted, . Taste the soup for salt. Serve warm with a sprinkle of red pepper flakes, if desired.