Loaded Cauliflower Soup
This thick soup is topped with bacon for extra goodness
Makes enough for: 4 people
Ingredients
- 150 g diced bacon
- 15 mls olive oil
- 1 onion, peeled, cut in half and diced
- 50 g celery, thinly sliced
- 2 cloves garlic, peeled and crushed
- 750 mls chicken stock, divided
- 650 g whole cauliflower, stems and leaves included, chopped *
- 1 bay leaf
- salt and freshly ground black pepper to season
Method
- Place the bacon into a cold, large saucepan and cook over a medium temperature until the fat has rendered out and the bacon is golden brown
- Set aside to use as a topping for the soup
- Add the oil to the saucepan and heat
- Add the onion, lower the temperature and sauté until soft
- Add the celery and sauté until soft
- Add the garlic, and cook until fragrant
- Add 250ml chicken stock and increase the temperature to deglaze the saucepan
- Add the rest of the stock, the cauliflower and bay leaf anf season generously
- Bring to the boil then reduce the temperature and simmer gently for 20 minutes, stirring occasionally
- When you can easily stab the cauliflower florets with a sharp knife use a stick blender to purée
- Adjust the seasoning and leave on the stove top to keep warm while you reheat the bacon in a frying pan
- Serve the soup loaded with the bacon **
Notes
* you can discard the leaves if you prefer.
** other toppings you can use are grated strong cheese; chopped chives; chopped spring onions; sour cream or crumbled blue cheese
** other toppings you can use are grated strong cheese; chopped chives; chopped spring onions; sour cream or crumbled blue cheese