Well as you have probably guessed by my latest recipes, I am so behind in my Christmas baking! There are never enough hours in the day. How do you find the time to get yours done? Hearty Beef Stew Coat beef […]
Category: Soups and Stews
Potato Cauliflower Soup
1 tablespoon olive oil
250 g bacon, finely chopped
3 garlic cloves, crushed
2 leeks, halved, washed, thinly sliced
1/4 cauliflower, trimmed, cut into small florets
2 cups potatoes , peeled, diced
6 cups chicken stock
1/4 cup light thickened cream
Toasted wholegrain bread, to serve
Step 1Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.
Step 2Add remaining 2 teaspoons oil, garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.
Step 3Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with toast.