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by Carol Ross


1 Tbsp. olive oil
1 pound mild Italian turkey sausage, ground
3 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
6 cups cauliflower florets, about 1 1/4 pounds
1 (32 oz.) carton chicken broth
1 cup half and half
4 cups chopped curly kale
Kosher salt and fresh black pepper
Red pepper flakes, for serving, optional


In a large dutch oven or heavy duty soup pot heat olive oil over medium heat.
Add sausage and bacon.
Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, about 8-10 minutes.
Remove to a plate with a slotted spoon.
Drain all but 2 tablespoons of grease.

Add onions and cook until soft, about 3-4 minutes.
Add garlic and cook for 30 seconds,
stirring constantly.
Add cauliflower and chicken broth. Season to taste with salt and pepper.
Simmer, uncovered, for 15 minutes or until cauliflower is tender.
Puree the soup until smooth in either a high-powered blender or with an immersion blender.
Add half and half and bring to a gentle simmer.
Stir in sausage, bacon, and kale.
Simmer until kale is wilted, about 5 minutes.
Taste the soup for salt.
Serve with a sprinkle of red pepper flakes.


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