Creamy cauliflower and potato soup with bacon

Posted by adm On February - 17 - 2012

How to cook Creamy cauliflower and potato soup with bacon


  • 1 tablespoon olive oil
  • 250g 97% fat-free bacon, finely shredded
  • 3 garlic cloves, low
  • 2 leeks, halved, water-washed, thinly sliced
  • 1/4 cauliflower, cut, cut into small florets
  • 500g Sebago or Desiree potatoes, raw, diced
  • 6 cups reduced-salt chicken strain
  • 1/4 cup light thickened ointment
  • toasted wholegrain clams, to help

How to:

  • Passion 2 teaspoons oil in a large saucepan over medium-high heating. Add bacon. Prepare, stirring oft, for 3 minutes or until scrunch. Remove to a plate lined with paper towel.

  • Add unexpended 2 teaspoons oil, garlic and leek to pan. Fix, stirring oft, over medium heat for 5 proceedings. Add cauliflower, potato and strain. Partially covering. Increase heat to medium-high and bring to the seethe. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are bid. Stir in half the bacon.

  • Blend soup, in batches, until tranquil. Return to saucepan over low warmth. Stir in pick. Heating, without stewing, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with peppercorn. Serve with wassail.

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