Ingredients:

  • 8 slices thick-cut bacon, diced
  • 1 pound mild or hot Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 4 Liters (6 cups) low sodium chicken broth
  • 450 grams small cauliflower florets
  • 1 large bunch fresh kale, stems removed and roughly chopped
  • 240 milliliters heavy whipping cream
  • Salt and black pepper to taste

Instructions:

  1. Render the Bacon: Place the diced bacon in a large Dutch oven or stockpot over medium heat. Cook, stirring occasionally, until crispy and golden brown. Use a slotted spoon to transfer the crispy bacon pieces to a paper towel-lined plate, reserving the rendered fat in the pot.
  2. Brown the Sausage: Increase the heat to medium-high. Add the Italian sausage to the pot and break it up with a wooden spoon. Cook until thoroughly browned, crumbling the meat finely. Drain excess grease, leaving about 1 tablespoon of fat behind.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  4. Simmer the Base: Pour in the chicken broth and scrape the bottom of the pot vigorously with the spoon to deglaze and incorporate all the browned bits (fond) into the liquid. Add the cauliflower florets, salt, and pepper.
  5. Cook until Tender: Bring the soup to a boil, then reduce the heat and simmer, uncovered, for 15-20 minutes, or until the cauliflower is fork-tender.
  6. Finish with Cream and Greens: Reduce the heat to low. Stir in the heavy whipping cream until fully incorporated. Add the chopped kale and stir gently. Simmer for just 2-3 minutes until the kale wilts down.
  7. Adjust and Serve: Taste the soup and adjust seasonings as needed. Ladle the hot soup into bowls and garnish generously with the reserved crispy bacon pieces.