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Is there anything more comforting than a bowl of homemade soup served with crusty bread? A large bowl of this easy cauliflower and bacon soup is hearty enough for a meal or serve a small bowl as an entrée.
- SERVES4-6
- PREP15 mins
- COOK40 mins
INGREDIENTS
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40 gm softened butter
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2 tbsp olive oil
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8 streaky bacon rashers, diced
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1 tbsp rosemary
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1 onion finely chopped
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2 garlic cloves, coarsely chopped
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1 small cauliflower (about 1kg), coarsely chopped
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500 ml (2 cups) chicken stock
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2 tbsp crème fraîche (or to taste)
METHOD
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Heat butter and oil in a non-stick frying pan over medium heat, add bacon and fry, stirring occasionally, until crisp (10-12 minutes). Add rosemary and stir until it starts to turn crisp (1 minute). Reserve the bacon, rosemary and oil mixture.
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Add half the reserved fat to a saucepan over medium heat, add onion and garlic and stir until softened (10-12 minutes). Add cauliflower, stock and 500ml water, bring to a boil, then reduce heat to medium and simmer until cauliflower is tender (10-15 minutes).
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Remove from heat, add crème fraîche, and blend with a hand-held blender until smooth (or transfer to a food processor and blend till smooth). Season to taste.
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Serve topped with bacon and rosemary and drizzle over remaining oil to taste.
