Bacon & cauliflower soup with parmesan crisps

Posted by adm On October - 24 - 2011

How to cook Bacon & cauliflower soup with parmesan crisps


  • 1 tbs olive oil
  • 1 onion, roughly shredded
  • 500g bacon castanets, cut into pieces
  • 1 (700g) cauliflower, cut
  • into florettes
  • 1 litre weewee
  • 2 bay leaves
  • 1/2 cup freshly grated parmesan
  • 1/4 cup lite pick, optional
  • 1/2 tsp horseradish emollient
  • Saltiness & white peppercorn
  • 1 tbs snipped schnittlaugh

How to:

  • Heat the olive oil in a large heavy-based saucepan. Saute the onion and bacon bones over the heat for 5 mins. Add the cauliflower, water and bay leaves and bring to the moil.

  • Reduce the heat to moderately low and simmer the soup for 15 mins. Remove the saucepan from the passion, set aside to cool somewhat. Remove and discard the bacon bones and bay leaves and process the soup in a food processor in two batches until quiet.

  • Preheat oven to 200°C. Place tablespoons of parmesan cheese onto baking trays, spread out to shape 6cm rounds, bake in batches for 5-7 minutes mins or until crisp and prosperous. Working quickly lift the parmesan crisps from the tray and set aside on a cooling torture.

  • Return the soup to a saucepan and warm mildly, add cream and horseradish and season. Sprinkle with the chives and serve with the parmesan crisps.

  • Prepare time:10 min.

    Cooking time:30 min.

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