Name: Cauliflower Stalk Puree with Spinach - the Super Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chopped cauliflower stems and leaves - 5 cups; Chicken broth - 1 (14 ounce) can; Minced garlic - 1 tablespoon; Dried minced shallots - 1 teaspoon; Water, or as needed - 14 fluid ounces; Bacon drippings - 2 tablespoons; Chopped onion - ¾ cup; Frozen chopped spinach, thawed and drained - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - Cauliflower Stalk Puree with Spinach - the Super Soup

1. Chopped cauliflower stems and leaves 5 cups

2. Chicken broth 1 (14 ounce) can

3. Minced garlic 1 tablespoon

4. Dried minced shallots 1 teaspoon

5. Water, or as needed 14 fluid ounces

6. Bacon drippings 2 tablespoons

7. Chopped onion ¾ cup

8. Frozen chopped spinach, thawed and drained ½ cup

9. Salt and ground black pepper to taste ½ cup

How to cook deliciously - Cauliflower Stalk Puree with Spinach - the Super Soup

1 . Stage

Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.

2 . Stage

Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.

3 . Stage

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.