Sauces, Soup & Dips

Cauliflower soup with bacon crumble

Serves:

Preparation Time:

10 Minutes

Cooking Time:

20 minutes

Ingredients

1 litre milk
1 large head cauliflower (about 1.4kg) broken up into florets
2 teaspoons salt
½ teaspoon finely ground white pepper
80g butter
1 tablespoon olive oil
3 rashers bacon, cut into an extremely fine dice
½ cup coarse fresh breadcrumbs

Method

In a large soup pot, heat the milk. While the milk is heating, process the cauliflower in batches in a food processor to the consistency of large breadcrumbs. This allows the cauliflower to cook quickly, maintaining all its lovely flavour.
When the milk is almost at boiling point, add the cauliflower to the pot. Bring back to a simmer, stirring frequently, for around 15 minutes. To test if the cauliflower is cooked, crush a little piece between your thumb and forefinger. It should disintegrate. If it is still a bit hard, continue cooking. Add the butter, salt and pepper.
Use a hand-held stick mixer to blend the soup very thoroughly, until it is velvety smooth.
In a frypan, sauté the finely diced bacon. The bacon pieces should not be more than 2mm across. When the bacon is starting to cook and release its fat, add the breadcrumbs. Stir continually, until the breadcrumbs are golden and the bacon pieces are crunchy. Taste and season with salt if required – this will depend on how salty the bacon is.
Serve the soup topped with the bacon crumble.

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