Simmer briskly until the peas have dissolved and meat is falling off the bacon bones. Toss the cauliflower florets with the 2 tbsp. Roasted cauliflower florets get pureed until smooth and garnished with fried bacon caramelized onions and roasted garlic croutons. Cauliflower and bacon are natural born partners. Olive oil and some salt and pepper.

Fry the bacon until crispy. Cover pot partially bring to boil then turn down. Ingredients 2 heads 2 heads cauliflower 1 1 onion 6 cloves 6 cloves garlic 4 tbsp 4 tbsp chopped parsley fresh 1 5 tsp 1 5 tsp salt 1 tsp 1 tsp thyme fresh or dried 1 2 tsp 1 2 tsp ground pepper i used a mix of black pepper sichuan pepper and pink pepper 3 tbsp 3 tbsp olive. Chop all vegetables and put all the ingredients in a large saucepan and bring to the boil. When it s cool enough to handle crumble the bacon and set aside.

Add onion and bacon. Cook covered until the onion and cauliflower are soft and tender about 15 minutes. Add garlic and salt and stir for 1 minute. Instructions heat large pot or dutch oven on medium heat then add bacon to the pan and cook for a few minutes stirring regularly. Spread the florets out on a cookie sheet and roast about 20 minutes until they start to brown and have softened.

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Meanwhile cook the bacon in a skillet on the stove top. 3 blend soup in batches until smooth. Add the cream cheese and the. 2 add potato cauliflower and stock. No longer is this soup simple now it s gourmet.

Bring to the boil. Heat your oven to 400 f. Ingredients 1 tbs olive oil 1 large brown onion chopped 1 whole small cauliflower cut into florets 450g potatoes peeled chopped 500g bacon bones 4 cups chicken stock 6 slices bread cut into 2cm cubes. Add onion and garlic and sauté until onion is soft and translucent. Bring to a boil reduce heat to medium low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot about 30 minutes.

Cook and stir onion and celery in the hot oil until translucent about 5 minutes. Cook stirring 3 minutes or until soft. Why this recipe works. Add potato cauliflower and stock to the pot. It s simple to make and reheats beautifully.

Stir in potato cauliflower chicken broth and water. Cauliflower gets a flavor packed smoky jolt from bacon in this creamy comforting soup. Method 1 heat oil in a saucepan over moderate heat. Remove the bacon when crisp and drain on some paper towels. Simmer 12 minutes or until vegetables are.

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Reduce heat to low. Approx 2 1 2 hours remove the bones remove meat from the bones chop and put back in the saucepan. Reduce heat to low. Stir in potato cauliflower chicken broth and water. Cook and stir onion and celery in the hot oil until translucent about 5 minutes.

Approx 2 1 2 hours remove the bones remove meat from the bones chop and put back in the saucepan. Bring to the boil. Meanwhile cook the bacon in a skillet on the stove top. Add onion and bacon. Fry the bacon until crispy.

Simmer 12 minutes or until vegetables are. Simmer briskly until the peas have dissolved and meat is falling off the bacon bones.