Cauliflower Stalk Puree with Spinach – the Super Soup

Ingredients

• 5 cups chopped cauliflower stems and leaves
• 1 (14 ounce) can chicken broth
• 1 tablespoon minced garlic
• 1 teaspoon dried minced shallots
• 14 fluid ounces water, or as needed
• 2 tablespoons bacon drippings
• 3/4 cup chopped onion
• 1/2 cup frozen chopped spinach, thawed and drained
• Salt and ground black pepper to taste

Directions

Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.

Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.