Cauliflower and Bacon Soup
46
2 Portions
| 1 | garlic crushed | 1 clove |
| 2 | leeks thinly sliced | 100 g |
| 3 | cauliflower | 1/2 |
| 4 | Desiree potatoes | 1/4 |
| 5 | Chicken stock | 500 ml |
| 6 | cream | 4 ml |
| 7 | white bread cubed | 1 slices |
| 8 | butter clarified | 50 g |
Sauté bacon, garlic and leeks until soft. Add cauliflower, stock and potatoes.
Simmer for 25 minutes or until tender. Check seasoning, puree in batches. Return to
pan, add cream and heat without boiling.
Serve garnished with croutons cooked in clarified butter.
This is a base recipe that can be changed to any other seasonal puree soup, depending what vegetables are available at the time.