Cauliflower and Bacon Soup |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though! Ingredients:
30 g butter |
1 leek, chopped |
3 slices bacon, rind removed, chopped |
500 g cauliflower, cut into small florets |
3 cups water |
2 chicken stock cubes |
1/2 cup cream |
1 teaspoon butter, extra |
1 slice bacon, chopped, extra |
2 teaspoons chopped fresh parsley |
Directions:
1. Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
2. Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
3. Blend cauliflower until smooth using either a stick mixer or a food processor.
4. Return to pan, stir in cream.
5. Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
6. Serve soup in bowls sprinkled with extra bacon and chopped parsley.
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