Creamy Cauliflower And Chichen Soup
1 tablespoon oil or cooking fat of choice, plus 1 tablespoon for sautГ©ing
1 pound boneless chicken breasts or thighs, chopped into bite-size pieces
1 medium yellow onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups cauliflower florets
4 cups chicken stock
1 cup unsweetened coconut milk
1 teaspoon fresh tarragon, plus 2 teaspoons for garnishing
2 bacon strips (optional)
Salt and freshly ground black pepper, to taste
- Heat 1 tablespoon of the oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through. Remove the chicken to a clean plate and set aside.
- Add the remaining tablespoon of oil, and stir in the onions and garlic, sautГ©ing for about 3 to 4 minutes, or until the onions are translucent. Add the cauliflower, the stock, coconut milk and 1 teaspoon of the tarragon. Bring to a boil, and then reduce heat to medium, cover, and simmer for 10 minutes, or until the cauliflower is fork-tender.
- If opting for bacon, fry the bacon in a small skillet over medium heat until crispy while the cauliflower is cooking. Remove to a plate lined with paper towels, and break up into pieces.
- Use an immersion blender to puree the cauliflower mixture until no lumps remain, or puree in a food processor or blender until smooth, working in batches.
- Stir the chicken into the cauliflower mixture and simmer for 3 to 4 minutes to let the flavors combine. Season with salt and pepper to your liking.
- Serve hot, garnished with the remaining 2 teaspoons tarragon and the bacon, if desired.
NOTES: To save time, buy already cooked chicken at the grocery store and eliminate the steps of cutting and cooking the chicken. It might not be pastured, but it still is a good choice.
