This may be a difficult sell….
Cauliflower is not everyone’s first choice as a vegetable, let alone as a soup.
This recipe is in my new book, Healthy Eating for Life, and we had it for supper tonight–we liked it.
Well, like is too mild–we adored it and–as we always do–marveled that something SO delicious could have only these five simple ingredients:
Cauliflower-onion–garlic–a smidgen of smoky bacon–a couple of bay leaves
Here is the recipe, reproduced from my new book:
Meredith asked, “What is this, it’s so creamy? It’s not potatoes is it? It’s delicious.”
“Cauliflower soup,” I replied, somewhat sheepishly. Somehow cauliflower is not a vegetable that’s easy to own!
This recipe is adapted from one by Nigel Slater.
The key ingredient is smoky bacon.
1 large cauliflower--broken into florets
2 cloves of garlic–chopped
1 medium onion–chopped
2 oz 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 couple of tablespoons 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.
- Use the set-aside florets to garnish the soup and serve the soup hot.