Recipe

Cauliflower soup with garlic croutons

May 27, 2013 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Cauliflower soup with garlic croutons
  • 800 gram packet frozen cauliflower
  • 30 gram butter
  • 4 green onions, chopped
  • 2 cup chicken stock
  • 2 cup milk
  • 1/2 cup cream
  • 6 slices bought garlic bread, coarsely chopped
  • 2 teaspoon vegetable oil
  • 150 gram diced bacon
  • 1/4 cup chopped chives

Method

Cauliflower soup with garlic croutons
  • 1
    In a medium saucepan, cook cauliflower in boiling water for 5 minutes or until tender. Drain.
  • 2
    Melt butter in a medium saucepan over moderate heat. Cook and stir onion 3 minutes or until soft. Blend or process the cauliflower, onion and 1 cup stock until smooth.
  • 3
    In a medium saucepan, place cauliflower puree over moderate heat. Stir in remaining stock and milk. Bring to the boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in cream; cook until heated through. Season with salt and ground white pepper.
  • 4
    Preheat oven to 180°C/160°C fan forced. Place bread on a baking tray. Bake 5 minutes or until golden brown. Heat oil in a medium frying pan over moderate heat. Cook and stir bacon for 3 minutes or until crisp. Drain on paper towels.
  • 5
    Stir half bacon into soup. Ladle soup into serving bowls. Top with croutons, remaining bacon and chives.

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