Name: Cauliflower soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1 cauliflower florets; 2 leeks cleaned; 1 onion diced; 1 garlic cloves, crushed; 50 g butter; 1 bacon streaky; nutmeg ground, pinch; salt and freshly ground black pepper to taste; 750 ml milk; 500 ml water; 50 g butter; cream whipped or crème fraiche, to serve

Recipe Disclaimer

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Ingredients (12)

1	cauliflower — florets
2	leeks — cleaned
1	onion — diced
1	garlic — cloves, crushed
50 g	butter
1	bacon — streaky
	nutmeg — ground, pinch
	salt and freshly ground black pepper — to taste
750 ml	milk
500 ml	water
50 g	butter
	cream — whipped or crème fraiche, to serve

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Method:

Place the bacon into a large heavy-based pot and over a medium heat, sauté until cooked, but still soft. Remove half the bacon and set aside.

Continue cooking the remaining bacon until crispy and then remove and set aside in a separate bowl.

Now add the butter, soft-cooked bacon, leeks, onion and garlic back into the pot and sauté over a low heat until sweated down and soft.

Add the cauliflower florets and sauté for a couple of minutes. Stir now and then.

Add the milk and water and the seasoning and nutmeg and leave to cook over a low-medium heat with the lid on.

Simmer like this for about 30-45 minutes or until the cauliflower is nice and soft. Add the other 50g of butter.

Using a stick-blender, blitz until the soup is smooth and creamy. Check the seasoning and add extra salt if necessary.

Serve with a dollop of whipped cream, the crispy bacon and a sprinkling of parsley.

Recipe reprinted with permission of VanillaHouse. To see more recipes,click here.