Easy, speedy and oh so creamy!
Serves: 4
Ready in: 40mins
Ingredients:
olive oil
3 cloves of Garlic, crushed
1 medium head cauliflower, cut into florets
4 cups of chicken stock
300g light cooking cream
300g short cut bacon, thinly sliced
60g cup of parmesan cheese, grated
Salt and pepper to taste
Method:
Step 1. Place a large pan over high heat. Add a drizzle of olive oil, the garlic, and saute for 2-3 mins or until fragrant
Step 2. Add the cauliflower and stir to coat in the oil. Saute for 2-3 minutes
Step 3. Add the cream, chicken stock, salt, and pepper, and reduce the heat until the pot is simmering. Simmer for 15-20 minutes or until the cauliflower is tender
Step 4. In a frying pan add the bacon and place over high heat. Saute for 10-15 minutes, or until the bacon is starting to crisp. Set the bacon aside
Step 5. Blend the soup into a smooth puree using a blender or food processor. Add the bacon and parmesan cheese into the cauliflower soup and mix well with a spoon. Add salt and pepper to taste
Step 6. Garnish with fresh parsley and serve with a side of toasted bread if desired
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