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|
|½ cup finely grated parmesan|
|3 bacon rashers, chopped|
|Grated nutmeg, to serve|
|Flat leaf parsley, to serve|
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