Cauliflower and bacon soup
1 medium cauliflower
3 medium potatoes
1 litre chicken stock
1 tablespoon canola oil
3 rashers bacon, rind removed, chopped
1 brown onion, thinly sliced
½ teaspoon freshly ground black pepper
Hot buttered sourdough toast and extra crispy bacon to serve
Remove and discard the cauliflower stalk, then cut the cauliflower into 3 cm pieces. Peel the potatoes and cut into 2 cm pieces.
Place the stock into a saucepan and bring to the boil over medium heat. Add the cauliflower and potato and simmer for 15 minutes or until tender.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the bacon and onion and cook, stirring occasionally for 7 minutes or until the onion is soft. Remove from the heat. When the cauliflower is tender, add the bacon mixture along with the black pepper and combine well.
Using a blender or food processor, puree the soup in batches until smooth. Return to the pan and adjust the seasoning if necessary.
To serve, reheat the soup over low heat, then ladle into bowls. Scatter with extra crispy bacon and serve with hot buttered toast.