Cooking is extension of my creative practice. I take a lot of care to design my meal plan each week, pairing flavors together, creating a complex palate.
Instructions:
Preheat oven to 350°.
Combine diced onion, salt, paprika, white wine, cauliflower (cut into florets), chicken broth, mushrooms, and cornstarch in crockpot. Cover and cook on low for 4-6 hours.
Cut 5-6 pieces of sourdough bread into 1/2 in squares. Toss with oil, thyme, garlic powder and pepper to taste. Spread evenly on baking sheet. Bake 14-18 minutes, stirring once halfway through.
Fry bacon on stove top until crispy. Place on paper towel covered plate. Once cooled, cut into bits.
Toss spiralized sweet potato in oil and spread the spiralized sweet potato on baking sheet. Once croutons are finished, heat oven to 375°. Bake for 30 minutes, stirring every 10 minutes. When the sweet potato strings are browned and crispy, they are done.
Once the crockpot has completed, puree the mixture into a blender or food processor. Once the soup is blended smooth, pour into a mixing bowl.
Add half & half, gouda, and bacon. Serve hot with croutons and crispy sweet potato string on top.
Enjoy!