The Everything Guide to the Ketogenic Diet by Lindsay Boyers

Author:Lindsay Boyers [Boyers, Lindsay]
Language: eng
Format: epub
Publisher: Adams Media
Published: 2015-03-13T00:00:00+00:00

Cook bacon over medium-high heat in a medium skillet until crisp, about 10 minutes. Remove bacon from pan, reserving bacon grease. Return pan to heat.

Place onions and garlic in bacon grease and sauté until translucent, 3–4 minutes. Chop cauliflower florets into small pieces and add to onions and garlic. Sauté until tender, 7–10 minutes. Add dry mustard and black pepper and stir.

Transfer onions, garlic, cauliflower, and bacon grease to a large stock pot. Add chicken broth and heavy cream.

Stir all ingredients together and bring to a boil over medium heat. Once mixture begins to boil, reduce heat to a simmer.

Insert an immersion blender into the soup and blend until creamy. Add Cheddar cheese and Parmesan cheese and stir until melted.

Dice bacon and stir into soup. Serve hot.

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