CREAM OF CAULIFLOWER SOUP WITH BACON CROUTONS AND TRUFFLE OIL
This is a very versatile soup. It can be as healthy or as decadent as you choose. I made it on Saturday and instead of 500ml milk, I added 250ml milk and 250ml double cream! 👌🏻
Cauliflower is a low carb vegetable which combines wonderfully with the bacon and truffle oil.
Amazingly my kids hate cauliflower but loved this soup! So even if you are not a fan of cauliflower, don’t let that put you off!!
2 Medium Sized Heads of Cauliflower broken into florets
Light Olive Oil
2 Garlic Cloves, crushed
2 Leeks, trimmed and finely chopped
1 litre Stock (chicken or vegetable)
500ml Milk (preferably full cream but semi skimmed will do!)
Malden Sea Salt and Black Pepper
Bacon Lardons fried until crispy
Good Quality Truffle Oil to drizzle
In a pot large enough to hold the mountain of cauliflower, add the butter and when it has melted add the leeks and soften for 5 mins.
Add the crushed garlic and cook for another few mins.
Add the stock, milks and cauliflower florets.
Season with salt and pepper.
Cook for around 10 mins or until the cauliflower is nice and soft.
(If you decide on using the double cream, add it now and stir through.)
Using a hand blender, whizz until nice and smooth and creamy.
Serve topped with the bacon croutons and truffle oil! Divine!!!