Cauliflower Soup with Celery and Crispy Bacon …
Ingredients …
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, roughly chopped
  • 3 sticks celery, roughly chopped
  • 3 medium potatoes, peeled and chopped into small chunks
  • 1 kg cauliflower, chopped into flowerettes
  • 1 bay leaf
  • 4 cups chicken stock
  • ¼ teaspoon salt
  • ½ cup light milk (or cream)
  • 6 shortcut bacon rashers, finely diced
Method …
  1. Heat olive oil in a large pot. Add garlic and cook for 2 – 3 minutes on a gentle heat.
  2. Add onion and celery and cook until onion has softened, stirring occasionally.
  3. Add potato, cauliflower, bay leaf and chicken stock and simmer gently for approximately 10 – 12 minutes or until potato and cauliflower is just tender.
  4. Remove from heat, add salt and allow to cool a little.
  5. While the soup is cooling, add bacon to a small frypan and cook until crispy. You won’t need to add any extra oil, as the bacon fat will grease the pan.
  6. Use a blender or stick blender to blend soup until smooth. Add milk or cream and stir through.
  7. Ladle soup into bowls, top with crispy bacon and serve with some crusty bread which can also be toasted. If you like, sprinkle a little parmesan on the soup before serving.
Recipe by Mrs Organised at