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.