Cauliflower & parmesan soup with crispy bacon

Recipes / Soups

Comfort food doesnt mean hours in the kitchen. Our speedy cauliflower soup will instantly warm you up.

Recipe «Cauliflower & parmesan soup with crispy bacon» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup extra virgin olive oil, plus extra to drizzle, 1 celery stalk, thinly sliced, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 2 potatoes , chopped , 1.5L chicken stock, 1 bay leaf, 1 large cauliflower, cut into florets , 1/2 cup thickened cream, 1 cup finely grated parmesan, 3 bacon rashers, chopped, 4 bread rolls, Grated nutmeg and finely chopped flat-leaf parsley, to serve.

Ingredients:

  • 1/4 cup extra virgin olive oil, plus extra to drizzle 
  • 1 celery stalk, thinly sliced 
  • 1 onion, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 2 potatoes , chopped 
  • 1.5L chicken stock 
  • 1 bay leaf 
  • 1 large cauliflower, cut into florets 
  • 1/2 cup thickened cream 
  • 1 cup finely grated parmesan 
  • 3 bacon rashers, chopped 
  • 4 bread rolls 
  • Grated nutmeg and finely chopped flat-leaf parsley, to serve 

Instructions

  1. Preheat the oven to 200°C. Line 2 baking trays with foil.
  2. Heat 2 tablespoons oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.
  3. Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the cream and 1/2 cup (40g) parmesan. Season to taste.
  4. Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tablespoon oil and sprinkle with 2 tablespoons parmesan. Roast for 10-12 minutes or until crisp. Put the bread rolls on a separate tray, sprinkle with remaining 1/3 cup (25g) parmesan and bake for 2 minutes or until golden.
  5. Divide soup among 4 bowls, then top with crispy cauliflower and bacon. Sprinkle with nutmeg and parsley, drizzle with oil and serve with bread rolls.