Post by Iggy aka IG on Nov 11, 2014 13:30:36 GMT -5
1 pound spicy Italian sausage 1/2 pound bacon, chopped 2 quarts chicken broth or 3 chicken bouillon cubes and 2 quarts water 1 head cauliflower broken into bite size flowerettes 2 cloves garlic, chopped 1 med onion, chopped 2 cups chopped kale 1 cup heavy whipping cream salt and pepper to taste
In a large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet. Saute the cauliflower, onion, and garlic in the rendered bacon fat over medium or low-medium heat.
Saute until the onion begins to be translucent and the cauliflower is still a little firm, but is beginning to soften.
Add the sausage, bacon, 7 cups of broth to the pot. Simmer until the cauliflower is tender.
Iggy's notes: I used onion powder in lieu of the onion, which DH despises. I also used frozen okra instead of the kale, because I don't keep it on hand. I browned the sausage and cooked the bacon in the micro, tossed everything into the slow cooker on low for 6+ hours. This tastes yummy w/ some shredded cheddar on top and served w/ the grain free biscuits I posted under Bread recipes.