First posted: Aug 29, 2016
Cauliflower, Sage and Bacon Soup
I feel like Winter just gave up and ran away without a fight this year, and I’m not impressed. I definitely still had appetite for more cosy nights by the fire and many more bowls of stew and curry and creamy soup? And speaking of soup, I love this one, and it’s a good in-between-weather option. It’s also inexpensive, uncomplicated, unfussy, and unapologetically delicious. The creamy nuttiness of the cauliflower combines beautifully with the woodiness of the sage and the, well, plain deliciousness of the bacon and you won’t be sorry if you make it very soon.
Ingredients
Cooks in: Serves:4
- 1 Tbsp olive oil
- 250g leeks, roughly chopped
- 1 large onion, chopped
- 150g bacon, cubed
- 2 cloves garlic, chopped
- 1 tsp dried sage
- 500g cauliflower, roughly chopped
- Generous pinch of salt and freshly ground black pepper
- 2 cups chicken or vegetable stock (plus 1 cup for re-heating)
- 1 cup milk
What to do
1. In a large pot on the stove top, heat the olive oil and cook the leeks, onion and bacon for 3-4 minutes or until the onions are translucent. Add in the garlic and sage and cook for another minute. 2. Add in the cauliflower, salt and pepper, stock and milk, bring to a gentle simmer. Cook for another 15 minutes, or until the cauliflower is cooked through. Remove from the heat, allow to cool slightly and blend to your desired consistency. 3. Return the blended soup to the pot and re-heat just before serving, adding an additional 1 cup of stock as you do. Serve with crumbled gorgonzola in the soup, or ‘buttered’ onto crunchy ciabatta toasts. Note
This soup also freezes well for up to 2 months.
This recipe is originally from my book ‘Smitten’ and was styled by Lisa Clark and shot by Warren Heath.
Share this recipe
Smitten Cookbook
SoupsComments
