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cauliflower, leek and bacon soup, kitchen to table, yamba

Cauliflower, leek & bacon Soup

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Ingredients
  

  • 1 cauliflower cut into florets
  • 2 potatoes peeled, cut into cubes
  • 1 leek finely chopped
  • 3 bacon rashers finely sliced
  • chicken stock approx 2 litres
  • salt & pepper to taste
  • herbs of choice eg parsley or chives chopped, to garnish

Instructions
 

  • Put the cauliflower and potatoes into a pot and cover with stock. Bring to the boil then reduce heat and simmer until tender.
  • Meanwhile, heat a frypan over medium-high heat then add the bacon and cook until golden. Remove from the pan and set aside, reserving some to garnish the soup. Add the leek to the pan, adding a little more oil if needed, and cook over medium heat until softened.
  • Add the bacon and leek to the pot with the cauliflower and potatoes, once cooked. Puree the soup with a stick blender or blender until you've reached the desired consistency.
  • Serve with a dollop of yoghurt/cream or sour cream, and garnish with the reserved bacon, some freshly ground pepper, and a sprinkling of herbs.

Notes

The soup will thicken as it cools so when reheating add some water to thin it to a consistency that you like.