San Francisco Sourdough Soup

• 1 head cauliflower
• 1 cup sourdough English muffins or sourdough bread (cubed)
• 2 strips bacon (cut into small pieces)
• 1 yellow onion (diced)
• 5 cloves garlic (minced)
• 2 stalks celery (diced)
• 2 tablespoons green chili powder
• 4 cups chicken broth (low sodium or homemade)
• 2 cups water
• 1/2 cup Parmesan (grated)
• 1/2 cup Gouda (grated)
• 1/2 cup cream
• 1 lime (juice)
• salt and pepper

1. Preheat oven to 400 degrees. Trim cauliflower and cut into big pieces, including the stem. Coat in olive oil and salt and add to a foil lined baking sheet. Pop into the oven for 15 minutes.
2. As cauliflower roasts, add bacon pieces to a soup pot over medium high heat. Cook for 5 minutes until fat is released and bacon is beginning to crisp up.
3. Add onion, garlic, celery, 1 tbsp green chili powder, salt and pepper. Cook for 7-8 minutes, until celery and onions are soft.
4. Remove cauliflower from oven after 15 minutes and transfer to pot with onions. Coat cauliflower in onion and let cook for 5 minutes. Add sourdough cubes and toss to coat and cook for just a minute.
5. Add chicken broth, water, 1 tbsp green chili powder, salt and pepper. Bring to a simmer. Lower heat and let simmer for 20 minutes.
6. Turn off heat. Using an immersion blender, mix until silky and slightly thick. Stir in Parmesan, Gouda, cream and lime juice. Taste and adjust salt, pepper and green chili powder to taste.

cauliflower, muffins, bacon, yellow onion, garlic, stalks celery, green chili powder, chicken broth, water, parmesan, gouda, cream, lime, salt

Taken from food52.com/recipes/29592-san-francisco-sourdough-soup (may not work)