8 slices bacon
1 pound ground beef
1 onion, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups beef stock
1 head cauliflower, broken into florets
One 14-oz. can diced tomatoes
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup diced American cheese
1/4 cup dill pickles, brunoise
1/4 cup red onion, minced
Place the bacon in a cold Dutch oven, and slowly bring up to temperature over medium-high heat.
Flip when crispy on one side. When cooked through and quite crisp, remove and set aside.
Add the ground beef to the bacon fat, and cook until browned. Remove and set aside.
Add the onion to the fat, and season with salt and pepper. Cook until translucent and slightly browned, about 10 minutes.
Put the beef stock in the pot and stir.
Add the cauliflower florets and tomatoes, and bring to a boil.
Reduce to a simmer, and cook until the cauliflower is tender, about 15 minutes.
Use an immersion blender to blend the soup.
Add the cooked beef, Dijon mustard and Worcestershire sauce to the pot. Stir to combine, and cook about 5 minutes, just long enough to heat through.
Remove from the heat, and add the cream and cheeses.
Serve in bowls garnished with crumbles of the cooked bacon, pickles and red onion.
