Cauliflower Potato And Bacon Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is a really creamy and more-ish tasting soup. A nice recipe for those who are fans of potatoes! Ingredients:
500 grams bacon, diced |
1 packet of chicken noodle soup |
1 litre water |
1 large cauliflower, broken into florets |
1 kilo potatoes peeled and diced |
1 brown onion, sliced and peeled |
300grams sour cream |
3 cloves garlic. crushed |
1 tablespoon olive oil |
2 stalks celery, sliced |
1 leek, white part only - sliced and halved |
Directions:
1. Heat the oil in a heavy based and large saucepan, turn heat to medium and fry onion, garlic, leek and celery until vegetables are fragrant and have softened.
2. Once the ingredients have softened and the mixture is fragrant, turn down the heat and add chicken noodle soup packet, cauliflower. water and potatoes, then stir through and bring to the boil. Once boiling, turn heat to a simmer and lett all vegetables cook through til tender.
3. While ingredients are cooking, in a fry pan, fry bacon to your liking and set aside on grease-proof paper.
4. Once all vegetables are cooked through, turn off the heat and allow vegetables to cool, then strain from the stock and save stock for later and process all vegetables in a food processor until smooth.
5. Transfer the ingredients to a clean pot and reheat at a low temperature, gently stirring stock through, until it reaches the desired consistency.
6. Whisk through the sour cream until it has combined thoroughly and gently stir through bacon and serve the soup immediately with crusty bread rolls or garlic bread
|
|