Bacon bits and golden fried breadcrumbs add crunch and flavour to this creamy cauliflower soup.
- Melt butter in a large saucepan or stockpot over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower. Cook, stirring, for 5 minutes. Add stock. Bring to the boil. Cover. Reduce heat to medium-low. Simmer for 20 minutes or until cauliflower is tender. Set aside, uncovered, to cool slightly.
- Blend cauliflower mixture, in batches, until smooth. Return to cleaned pan over low heat. Season with pepper. Stir in cream. Cook, stirring, for 3 to 4 minutes or until heated through.
- Meanwhile, heat a large non-stick frying pan over medium heat. Add bacon. Cook, stirring often, for 2 to 3 minutes or until golden. Transfer to a plate lined with paper towel.
- Heat oil in pan over medium-high heat. Add breadcrumbs and garlic. Cook, stirring often, for 3 to 4 minutes or until light golden. Remove from heat. Stir in bacon.
- Ladle soup into bowls. Serve sprinkled with breadcrumb mixture.
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