Fab Food Month 2017 week 1 – cauliflower & parmesan soup with bacon dust

This simple soup is great for a winter weeknight dinner and works well with or without the bacon topping.

Cauliflower
Ingredients (serves 4-5)

2 tbsp extra virgin olive oil, plus extra to drizzle 1 celery stalk, thinly sliced
1  onion, finely chopped 2  garlic cloves, finely chopped
2 potatoes, chopped 1.5L chicken stock
1 bay leaf 1 large cauliflower, cut into florets
½ cup thickened cream
(optional)
½ cup finely grated parmesan
3 bacon rashers, chopped
Grated nutmeg, to serve
Flat leaf parsley, to serve

Method

Preheat oven to 200°C. Line 2 baking trays with foil.

Heat oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.

Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the cream (if using) and parmesan.

Season to taste.

Place bacon on lined baking tray, and roast for 10-12 minutes or until crisp. Blend in a food processor or chop finely.

Divide soup among 4 bowls, then top with bacon dust. Sprinkle with nutmeg and parsley and serve.

Recipe adapted from taste.com.au

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