3 slices bacon, cut up small and fried crisp
1 bag (16 oz) frozen cauliflower, thawed
1/4 cup diced onion
1 garlic clove, grated
1/2 Tbsp fresh chopped parsley
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp dried thyme
2 cans (14 oz size) chicken broth
1 pint heavy cream
Put all ingredients (EXCEPT heavy cream) in crockpot.
Set temperature to LOW, cover, and cook for 6 hours.
Stir in heavy cream, turn heat off crockpot, and let sit for 5 minutes.
You may want to sprinkle more fried crispy bacon on top for serving.
Will serve 2 to 4.
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