Friday, January 30, 2009

Cauliflower, cheese and bacon soup

This is rich and very tasty with a lovely velvety finish and a wonderful smell.


150gr bacon
1 brown onion
2 cloves of garlic
1/2 a cauliflower
500gr potatoes
1 L water
500ml milk
chicken booster
salt and pepper

1 cup of grated tasty cheese

Roughly chop the onion and garlic and slice the bacon, cook off without colour in some olive oil or butter for about five minutes.

Chop the cauliflower and peel and chop the potatoes, add them to the pot and cook them for 2 or 3 minutes.

Add to the pot 1L of water and 500ml of full cream milk and a tablespoon of chick stock powder, or if you have chicken stock replace the water with stock.

Bring it to the boil then turn it down and simmer gently for 30 - 40 minutes until the potatoes are very tender. Turn it off and leave it to cool slightly for 30 minutes.

If you have a hand held mixer use that to process it, otherwise put it through the blender, once it is blended stir through a cup of tasty grated cheese.

This soup does not freeze well as you can not reheat it to a high temperature as it will split and look very revolting, it will keep in the fridge very well for 3 days, this recipe makes 3L of soup.

reheat it gently on the stove or on 70% heat in the microwave.

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