Name: Cauliflower soup with cheese and bacon toasts
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 1 potato (300g), chopped finely; 1 kilogram cauliflower, trimmed, chopped coarsely; 3 cup (750ml) chicken stock; 3 cup (750ml) water; 2 tablespoon coarsely chopped fresh chives; 3 thin bacon rashers (210g), quartered; 1 thin crusty italian-style bread; 1 tablespoon wholegrain mustard; 120 gram thinly sliced cheddar cheese

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped coarsely

2 clove garlic, crushed

1 potato (300g), chopped finely

1 kilogram cauliflower, trimmed, chopped coarsely

3 cup (750ml) chicken stock

3 cup (750ml) water

2 tablespoon coarsely chopped fresh chives

3 thin bacon rashers (210g), quartered

1 thin crusty italian-style bread

1 tablespoon wholegrain mustard

120 gram thinly sliced cheddar cheese

Method

1.Heat oil in large saucepan; cook onion and garlic over low heat, stirring, until soft, but not coloured.

2.Add potato, cauliflower, stock and the water, bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until vegetables are very soft.

3.Meanwhile, make cheese and bacon toasts. Place bacon on foil-covered oven tray; grill until browned and crisp. Slice bread diagonally into 12 thin slices. Grill bread slices until browned lightly; spread with mustard, top with cheese. Grill until cheese melts; top with bacon.

4.Blend or process cauliflower mixture, in batches, until smooth; return to pan, stir gently over low heat until hot.

5.Divide soup among serving bowls; sprinkle with chives. Serve with cheese and bacon toasts.

The soup can be made two days ahead. The bacon toasts are best made close to serving.
Note

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Ingredients

Method

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