This is pushing it, I know–cauliflowers have been featuring a tad too much lately.
We had this for supper the other night and Meredith said, “What is this, it’s so creamy? It’s not potatoes is it? It’s delicious.”
“Cauliflower soup,” I said sheepishly. Somehow cauliflower is not a vegetable that’s easy to own!
This recipe is adapted from one by Nigel Slater that I spotted in a newspaper last week.
The key ingredient is smoky bacon.
1 large cauliflower--broken into florets
2 cloves of garlic–chopped
1 medium onion–chopped
4 rashers of smoked bacon–chopped
1 tablespoon olive oil
2 bay leaves
1 litre/2 pints stock
salt and pepper
- Gently heat the oil in a pan and sauté the bacon bits until they colour a bit.
- Add the garlic and onion.
- Cook the mix on for five minutes until the onion has softened.
- While this happens break up the cauliflower into florets and add to a large saucepan.
- When ready add the onion and bacon mix to the cauliflower pan with the bay leaves and the stock.
- Cover and bring this mix up to the simmer and cook until the cauliflower is tender.
- Lift a thirdish of the mix out of the pan and into a bowl with a slotted spoon letting the liquid fall back in the pan
- Liquidise the contents of the pan and test the seasoning.
- Add back the set-aside florets and serve the soup hot.