Tags
appetiser, appetizer, bacon, cauliflower, comfort food, Soup, starter
I recently made this soup for a weeknight dinner for Stuart and myself and posted a photo on my Instagram and Facebook pages. By the following morning, I was inundated with requests for the recipe and thus begins my return to blogging. It is so easy to make but looks like you spent hours slaving over a hot stove. Perfect starter to a fancy meal or just dinner for two with some crusty bread. Prep takes about 20 minutes and cooking time 40 minutes.
Serves 6
Ingredients:
6 slices bacon
400g/14oz potatoes, peeled and cubed
1 large cauliflower, broken into florets
1 branch of celery, sliced thinly
1 medium onion, peeled and diced
1 leek, white part only, cut into thin slices
2 cloves of garlic, crushed
Parsley
1 bay leaf
80g/3oz freshly grated parmesan
3 tablespoons thick crème fraîche
1,5L/3 pints chicken stock
6 tablespoons olive oil
2 pinches nutmeg
Salt and freshly ground pepper
Preparation:
Preheat oven to 200°C/400°F
Heat 2 tablespoons olive oil in a sauté pan over medium heat
Add the celery, onion, leek and garlic and cook for 3 to 4 minutes, do not let it colour
Add the potatoes, 3/4 of the cauliflower, stock, bay leaf and nutmeg
Bring to the boil, lower heat and allow to simmer for 20 minutes until veggies cooked
Remove the bay leaf
Add the crème fraîche and parmesan
Salt and pepper to taste and keep warm
Place the remaining 1/4 cauliflower on a baking sheet, drizzle with 1 to 2 tablespoons olive oil
Roast for 15 minutes
Add the bacon, cut into small pieces, to the hot baking sheet and return all to the oven for 5 minutes
Using a stick blender, purée the soup for a few minutes
Pour the soup into preheated soup bowls, add a few pieces of roasted cauliflower and some crispy bacon to each bowl
Add parmesan, sprinkle with parsley and drizzle with olive oil
Bon appétit !
Angela Howarth said:
This looks delish! Do you think this would work with lamb stock?
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Nadia said:
Yes, of course. It should be very good.
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Angela Howarth said:
Thanks!
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Sunshiny SA, Kavitha said:
Thank you, i know what to do with my frozen cauli… Perfect for work morning as well.
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Nadia said:
Hope you enjoy it
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liffster said:
Zut alors, you really are back! Thanks for this recipe, too. I’ll make it this week.
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Nadia said:
I am excited about being back with this great community.
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Mad Dog said:
That’s an excellent combination!
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chef mimi said:
I love all of the ingredients in this soup! Do you ever use white pepper? I can see it in this soup, but I use it often.
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Nadia said:
No, I never use it. There is no white pepper in this soup either actually, I used poivre de Penya, am incredibly flavoured pepper.
I have about 6 different peppers that I use regularly.
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chef mimi said:
Some people can’t handle the smell of it, but I love it. Interestingly enough, when we traveled throughout the UK, white pepper and salt would be on restaurant tables. No black pepper!
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Nadia said:
White pepper is cheaper than black pepper in most of the world and that is why restaurants use it. Also it is milder and so many people use that.
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chef mimi said:
I’ve actually never seen it in any restaurants other than in the UK. But nonetheless, the variety of peppercorn dictates the cost.
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Nadia said:
South Africa, France, Denmark for sure. I am actually sitting at a little bistrot in Nice now and the pepper on my table is white😀
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FrugalHausfrau said:
It does look creamy and lovely and welcome back!
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Nadia said:
Thank you. Glad to be back.
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StefanGourmet said:
I can see why you got requests for the recipe. I hardly ever make soup. I like that you’ve added supporting ingredients that make the flavor more interesting without overpowering the cauliflower character. Think I would roast the cauliflower longer — I love it roasted for 2 hours at 150/160!
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Nadia said:
I roasted tiny florets just as decoration and anything over 20 to 30 minutes burnt them to a crisp. Whole cauliflower I also roast for about 90 to 120 minutes.
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StefanGourmet said:
At 200 degrees they do burn. I do florets but at 150.
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Nadia said:
👍🏻
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