This Cauliflower Chicken Pot Pie Soup is Kaufmann 1 safe and will make about 6 servings.
6 slices of bacon (chopped)
2 Tbsp butter
1 medium onion (diced)
2 celery stalks (diced)
2 large carrots or 3 small (diced)
3 garlic cloves (minced)
1 Bay leaf
1 head of cauliflower (chopped)
32oz box chicken broth
¼ cup tapioca flour
1 cup heavy whipping cream
2 to 3 cups shredded cooked chicken
Salt and pepper to taste
½ cup frozen peas (Kaufmann 2)
Dice onion, celery, carrots, and mince garlic set aside in a bowl.
Cut cauliflower, and set aside in another bowl.
Heat a 5 to 6 quart stock pot over medium heat. Add bacon, cook until crispy. Remove bacon and drain on paper towels, set aside.
Melt butter in pot, add onion, celery, carrots, garlic and bay leaf. Sauté until tender and onion is translucent.
Add cauliflower and cook until crisp tender.
Remove Bay leaf.
Add flour, cook 1 to 2 minutes, stirring.
Add chicken broth in a little at a time, stirring constantly.
Stir in whipping cream and chicken, bring to a boil then reduce heat to a simmer. Cook, covered, for about 15 minutes until chicken has warmed through and cauliflower is tender.
Season with salt and pepper to taste.
Food Prep Tip:
Use a potato masher if some of the cauliflower pieces are too large or if you want a creamer Cauliflower Chicken Pot Pie soup.