From the pantry:
Stock pot for cooking veggies (so you can blend easily with immersion blender)
Bowls for enjoying!
One head of organic cauliflower
One onion, a few bulbs of garlic
1 bushel of leeks or rainbow chard
1/2 pound Lard or duck fat (you can use it for some many things). You could also take the bacon grease from cooking the bacon or the fat from roasting a whole pastured duck). I highly recommend roasting a whole duck if you haven't ~ it's a spiritual experience!!
Feeds 6-8 people. Selkskin 30 mins or less!
If you don’t have bone broth or have never made it yourself I have a recipe! If you want to buy it make sure to get an organic, free-range chicken broth from a health food store.
Chop the leeks and cauliflower. You don’t have to chop too small, they will cook and then be blended.
Saute the onions and garlic separately with duck fat or lard. They do not have to be cut too small either.
Take 3 cups of stock and bring it to a boil, add the cauliflower and leeks and bring the pot to medium heat.
Cook until the veggies are soft, roughly 15-20 minutes.
Add two tablespoons of lard or duck fat for healthy fats and flavor ;-)
Sea salt to taste
Blend with your immersion blender until you have the desired texture. I like it thick! The more liquid you add the thinner your soup will be. If you want it thinner add more stock or a bit of pure, filtered water.
Cook the bacon on the side. Once it is to your desired crispness chop it up and sprinkle it on top of the soup! It’s so incredibly simple and delicious. I hope you just love it :)