San Francisco Sourdough Soup
I usually go for garlic croutons if I have leftover sourdough, but these cold summer nights of San Francisco left me wanting a bowl of soup recently. Yes, it's cold here in the summer. I'm missing the Chicago heat right about now. Come September I will be singing a different tune, I'm sure.
Adding the sourdough gave this soup a nice thickness and that trademark sourdough flavor.
makes 1 pot
1 head cauliflower
1 cup sourdough English muffins or sourdough bread (cubed)
2 strips bacon (cut into small pieces)
1 yellow onion (diced)
5 cloves garlic (minced)
2 stalks celery (diced)
2 tbsp green chili powder
4 cups chicken broth (low sodium or homemade)
2 cups water
1/2 cup Parmesan (grated)
1/2 cup Gouda (grated)
1/2 cup cream
1 lime (juice)
salt and pepper
Preheat oven to 400 degrees. Trim cauliflower and cut into big pieces, including the stem. Coat in olive oil and salt and add to a foil lined baking sheet. Pop into the oven for 15 minutes.
As cauliflower roasts, add bacon pieces to a soup pot over medium high heat. Cook for 5 minutes until fat is released and bacon is beginning to crisp up.
Add onion, garlic, celery, 1 tbsp green chili powder, salt and pepper. Cook for 7-8 minutes, until celery and onions are soft.
Remove cauliflower from oven after 15 minutes and transfer to pot with onions. Coat cauliflower in onion and let cook for 5 minutes. Add sourdough cubes and toss to coat and cook for just a minute.
Add chicken broth, water, 1 tbsp green chili powder, salt and pepper. Bring to a simmer. Lower heat and let simmer for 20 minutes.