Cauliflower soup with Leek and Bacon
Recipe: #40000
January 11, 2023
Categories: Bacon, Cauliflower Leek, Australian, Birthday, Easter, Sunday Dinner, more
"This is a lovely soup for a cold winters night. Serve it with fresh crusty bread for a winner of a soup."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (626.8 g)
- Calories 630.4
- Total Fat - 34.3 g
- Saturated Fat - 10.3 g
- Cholesterol - 79.6 mg
- Sodium - 1624.2 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 4.4 g
- Sugars - 10.7 g
- Protein - 35.5 g
- Calcium - 93.2 mg
- Iron - 4.7 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the oil in a large saucepan over medium heat until hot. Add the sliced bacon and cook, stirring occasionally, for about 4-5 minutes until just crisp. Transfer ¼ cup bacon to a plate lined with paper towel and set aside for the garnish. Add sliced leeks to remaining bacon in pan and cook, stirring often, for 4-5 minutes until tender
Step 2
Add the cauliflower florets, chopped potatoes, bay leafs and stock to pan. Season with salt and pepper to taste. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30-35 minutes until vegetables are tender.
Step 3
Remove the 2 bay leafs from the soup and using a hand blender, blend soup until smooth.
Step 4
Warm soup over low heat. Season with salt and pepper (if needed) to taste.
Step 5
Ladle into serving bowls.
Step 6
Sprinkle with the cheese and reserved bacon and serve with some fresh warm crusty bread.
Tips
No special items needed.
0 Reviews
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