Cauliflower Leek Soup With Parmesan And Bacon Food

CAULIFLOWER LEEK SOUP WITH PARMESAN AND BACON

Steps:

• Cook bacon in a large, heavy pot over medium-high heat until crisp. Remove from pot and reserve. Add the leeks to the pot and sauté, stirring occasionally, over medium-high heat until softened, 4-5 minutes. Add the cauliflower, chicken stock, and cayenne. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until cauliflower is very tender. Puree the soup in batches in a blender or food processor or with an immersion blender. Stir in the Parmesan, Greek yogurt, and salt to taste. (I start with a 1/2 teaspoon of Kosher salt, then check and add another 1/2 teaspoon typically. Amount will depend on individual taste and the type of broth or stock you use.) Ladle into bowls and sprinkle with reserved bacon and extra Parmesan cheese.

CAULIFLOWER AND BACON SOUP

Steps:

• Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
• Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
• Blend cauliflower until smooth using either a stick mixer or a food processor.
• Return to pan, stir in cream.
• Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
• Serve soup in bowls sprinkled with extra bacon and chopped parsley.

CAULIFLOWER AND PARMESAN SOUP

Steps:

• Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
• Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
• Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.