Cauliflower Soup with Romano Cheese


Creamy and comforting. Perfect for those cold winter nights.

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    3 slicesBacon, Smoked & Chopped
    1 1/2 cupsHeavy Whipping Cream
    3 1/2 cupsChicken Broth
    6 cupsCauliflower, 1 inch cubes
    2 Garlic Cloves, Chopped
    1 cupOnion
    3/4 cupCelery, Chopped
    1/2 cupSALERNO - Grated Romano Cheese
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    1. Saute bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
    2. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes.
    3. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil.
    4. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
    5. Puree soup in batches in processor. Return to same pan. Add cream and Salerno Romano Cheese; bring soup to simmer.
    6. Thin with more broth by 1/4 cupful if desired. Season with salt and pepper.
    7. Ladle soup into bowls and sprinkle with cheese shavings.


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