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.
Robin Ellis 
Bacon! I have to try that. I do a similar cauliflower soup but with leeks, not bacon. Like Meredith, many folks are surprised by the potatoyness of whipped cauliflower. It is most potatoish when piping hot. I often drop in a dollop of yogurt or cream cheese. Mmmm, I’m heading to the kitchen now.
This soup looks delicious! Since I am on a low fat diet I would have to try a little smoke flavoring instead of the bacon, but I bet it would work. I would never have thought to marry bay leaf with cauliflower but I think I will like it!
I received Robin’s cookbook a few weeks ago and it is such a delight. The introductions to the recipes and the illustrations make this cookbook out of the ordinary. Most of the recipes can also be tweaked for low fat diets and I love the variety of dishes. The minestrone is especially delicious:) Thanks for a wonderfully different cookbook, Robin!
Thanks, Elizabeth–I’m very happy you are finding it handy.
Perhaps you could use really lean bacon; if not Debra–below–suggested leeks.
I am going to give this a go, though I am the only one in family that like cauliflower,
arr well Jimmy and James loss is my gain.
Meredith Robin do you still have flowers in bloom for your table?
P.S. hope Marmalade is feeling better now and Pippa and Lucian is it? are come round to your little lodger.
Marmalade is better and being a dear with the new arrival.
This is especially lovely topped with shredded sharp cheddar cheese!