Lunch: Artichoke & Bacon Cauliflower Soup Recipe

Ingredients

1 large head cauliflower, broken into florets
2 cans (14-1/2 ounces each) chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1/3 cup shredded Asiago cheese or Parmesan cheese
6 pieces bacon strips, cooked and crumbled

Instructions

In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender.
Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.

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