Traditional Scottish Cauliflower And Bacon Soup Food

CAULIFLOWER AND BACON SOUP

Steps:

• Heat large pot or dutch oven on medium heat, then add bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Transfer to a paper towel-lined plate and set aside. Leave the bacon grease in the pot.
• Add onion and garlic and sauté until onion is soft and translucent.
• Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
• Add 3/4 of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
• Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
• Remove from heat, season the soup to taste salt and mix cream through.
• Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.

CREAMY CAULIFLOWER AND BACON SOUP

Steps:

• Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
• Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
• Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
• Serve soup garnished with bacon gremolata over the top.

BACON CAULIFLOWER SAUTé

Steps:

• Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.
• Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.
• Stir in wine, Swanson® Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.
• Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!

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.

TRADITIONAL SCOTTISH CAULIFLOWER AND BACON SOUP

Steps:

• Fry the onion and bacon in oil for 2-3 minutes. Stir in the potatoes, cauliflower and stock and bring to the boil. Cover and simmer for fifteen minutes or until tender. Liquidize the soup and then add milk. Reheat gently and season to taste. As an added touch, you can grill a couple of rashers of bacon until crisp; crush and sprinkle on top of the soup in the plate before serving.