You can reserve some cooked cauliflower to stir in at the end for a little chunkiness, or if you're not on a low carb diet, you can stir in some cooked potato chunks.
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings6-8
Ingredients
4cupscauliflower florets
2cupslow-fat milk
1tablespoonolive oil
3slicesuncured antibiotic-free turkey bacondiced
2leeksthinly sliced
2celery stalkschopped
3cupsclam juice
1 1/2teaspoondried thyme
1bay leaf
sea saltto taste
fresh ground black pepper
1cupfresh chopped clams or high quality canned chopped clams
cooked potato chunksoptional
fresh chopped parsley
Instructions
Bring large pot of water to a boil; add cauliflower florets and cook until cauliflower is tender, about 10-15 minutes, depending on the size of your florets; drain well. Place in blender with milk and puree until smooth.
Heat olive oil in soup pot. Add turkey bacon and cook until crisp; remove to paper towel-lined plate using a slotted spoon. Add leeks and celery stalk to soup pot with remaining oil. Saute until leeks are softened; add clam juice, thyme and bay leaf. Season to taste with salt and pepper. Bring to a boil. Whisk in pureed cauliflower and milk mixture. Add clams and cooked potato chunks (if using) cook until clams are just cooked through, about 5 minutes. Stir in parsley just before serving. Ladle soup into bowls and garnish with bacon bits.