Sunday, June 13, 2010

And the winner is?

We have a winner folks. Simple, easy ,quick, tasty and warming on a winters day. ♥

Serving size: Serves 4

This soup can be made a day before required or frozen for two months.

½ large cauliflower
3 bacon rashers, chopped
1 medium onion, finely chopped
1 litre (4 cups) chicken stock
60ml (¼ cup) cream
2 tablespoons chopped fresh parsley


Cut cauliflower into flowerets. Combine bacon and onion in large saucepan, cook, stirring, until onion is soft. Add cauliflower and stock, bring to boil, reduce heat, simmer, covered, for about 20 minutes (or microwave on HIGH for about 10 minutes) or until cauliflower is soft.
Blend or process the mixture in batches until smooth. Return the soup to saucepan, bring to the boil, add cream and parsley, reheat soup, stirring constantly, without boiling.

Serves 4.

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