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Cauliflower and cheese soup

Recipe from: 28 June 2011

Ingredients 15
Servings 8
Time 10 mins


  • 5
    canola oil
  • 250
    streaky bacon, diced
  • 90
    salted butter
  • 1
    large onion, finely chopped
  • 2
    carrots, finely chopped
  • 1
    stick celery, finely chopped
  • 1
    fresh cauliflower, cut into florets
  • 45
    vermouth, dry sherry or verjuice
  • 30
    jasmine or basmati rice
  • 1
    prepared hot vegetable or chicken stock
  • 125
    cream or milk
  • 250
    grated gruyere or any other strong cheese of your choice
  • 125
    chopped flat leaf parsley
  • freshly milled salt and pepper
  • nutmeg


20 mins
In a large pot, sauté the bacon bits in the oil until crispy. Remove from the pot and set aside.
In the same pot, heat the butter and gently sauté the onion, carrot and celery until soft and aromatic.
Add the cauliflower, vermouth and rice. Cover with a double layer of wet baking paper as well as a tight fitted lid and allow to steam until almost tender.
Pour in the hot stock and simmer for 5-10 minutes or until the cauliflower is completely soft (do not overcook). Add the cream.
With a stick blender, blend the vegetables until smooth.
Add the cheese and mix until it is all melted into the soup. Add more hot stock if the soup is too thick.
Stir in the parsley.
Add the sautéed bacon bits and reserve some for garnishing.
Season well with salt and pepper.
Add freshly ground nutmeg to taste.
Serve with crusty sourdough bread.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.

Read more on: boil  |  cauliflower

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