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.
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
 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 […])
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