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Cauliflower, Potato and Bacon Soup
By Andy | March 1, 2008
Cauliflower, Potato and Bacon Soup
Serves 4
Prep time : 15 minutes
Cooking time : 45 minutes
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Ingredients
1 tablespoon of olive oil.
250 grams of bacon, trimmed of rind and excess fat, finely shredded.
3 garlic cloves, crushed.
2 leeks, white part only, well washed and finely sliced.
1/2 cauliflower, diced – stems and all.
500 grams floury potatoes (sebago, desiree) peeled and diced.
1.5 litres of chicken stock. Shop bought is OK, or use this easy to make chicken stock recipe.
1/4 cup thickened cream.
Method
Heat the oil in a deep pan over medium heat and fry the bacon until crispy. Remove to paper towels to drain.
Add the leeks and garlic, sweat the leeks until they collapse and turn opaque.
Add the potatoes, cauliflower and stock and bring to the boil.
Reduce heat to a simmer, cover and leave to cook for 20 minutes, or until potatoes are tender.
Remove from heat and allow to cool for about an hour.
Blend the soup with your stab mixer or blender until there are no lumps and the soup is silky.
Reheat until nearly boiling, turn off the heat and stir in the cream.
Serving
Ladle into bowls and serve with crispy bacon sprinkled onto the soup in each bowl.
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Topics: Pork, Soups | No Comments »
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