Ingredients
Scale
- 1 head cauliflower
- 8 C. chicken broth
- 2 large leeks
- 10 strips bacon
- Salt and pepper, to taste
Instructions
- Cut the cauliflower and leek into small pieces. Place pieces into a pot with the broth. Boil on medium heat for 1 to 1 1/2 hours, until vegetables are tender. Puree with an immersion blender or regular countertop blender.
- Cook the bacon and then cut into pieces. Add the bacon pieces to the soup and cook on low for 30 minutes.
- Add salt and pepper to taste.
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