Cauliflower and Bacon Soup:

Serves 4

Ingredients:

10g butter
2 rashers of bacon
1 onion
1/2 medium head of cauliflower - roughly chopped into large florets
2 cups chicken stock
Splash of white wine
4 tablespoons of cream


Preparation:

Peel onion, cut in half and place in bowl.
Cut rind off bacon and add to onion.
Chop - 5 secs on speed 7.  Scrape down sides.
Add butter and white wine.  Cook 5 mins 100 degrees on stir
Add cauliflower, chicken stock and cook on 100 degrees for 15 minutes on 'soft'
Add cream and blend on speed 7 for 1 minute.

Serve with a parsley garnish or crusty bread.




Tips/Hints:
I used Philadelphia cooking cream rather than 'real' cream in this recipe and it was light and delish!

tips/hints from members

JD - I use speed 1 as my machine doesn't seem to move enough on soft speed.
I used about 3 rashers of bacon, 350g cauliflower, 530g stock and 75g cream and cracked black pepper really adds to the flavour of this lovely cup of soup.

Bonsai - added a bit of sour cream that needed using up plus some blue cheese.

Cookie1 - I used milk instead of cream.

DJ - used ham in lieu of bacon

anneaussie - Didn't have cream so used light cream cheese.  No white wine so I put in a slurp of champagne.  

Brumington -  I added four bits of bacon cause I love it and put in some Philadelphia and milk at the end cause I had no cream. I used teninas chicken stock powder for the chicken stock.

JenJan - I don't bother with the cream and I use a splash of dry sherry instead of white wine.