Ingredients
4 slices Bacon
1 cup Leek, Sliced
2 cloves Garlic
4 cups Chicken Broth
1 leaf Bay Leaf
1/4 teaspoons Dried Thyme
2 cups Heavy Cream
1 sprig Sage
16 ounces, weight Bag Frozen Cauliflower
2 cups Roasted Chicken, Diced
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Slice bacon crosswise into 1/4 inch strips. Place in a stock pot and cook over medium heat until crisp. Transfer to paper towel lined plate to drain, saving the drippings. Add sliced leeks to the bacon drippings and cook until wilted, about 5 minutes. Stir in garlic, add chicken broth, bay leaf and thyme. Bring to boil over medium heat. Reduce heat to medium-low and simmer for 10 minutes. Pour in heavy cream. Add a sprig of sage and simmer for 5 to 10 minutes. (The longer it simmers, the stronger the sage flavor will be.) Discard sage sprig and bay leaf. Stir in cauliflower and bring to a boil. Reduce heat and cook for 5 minutes. Remove from heat and cool slightly. Using a blender or food processor, coarsely puree the soup (leaving some texture) in batches. Return to medium heat. Add chicken, bacon and pepper. Heat util chicken is warm about 5 minutes.
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching