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Cauiflower Soup Recipe

   
 

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     Cauiflower Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 Tbs olive oil
1 onion chopped
2 garlic cloves crushed
1 head cauliflower
500g sebago potatoes
1 litre chicken stock
1/2 cup pure cream
1 celery stalk thinly sliced
parmesan cheese
 
bay leaf

Instructions
Preheat the oven to 200°C. Line 2 baking trays with foil.
Heat oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.
Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the cream and some parmesan. Season to taste.
Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tablespoon oil and sprinkle with 2 tablespoons parmesan. Roast for 10-12 minutes or until crisp. Either stir bacon through soup or place on top when served.
Serving Suggestions
Sprinkle with nutmeg, parsley and parmesan cheese


Originally Submitted
7/25/2020





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