Cauliflower Bacon Soup With Mustard Cheese Toasties Recipes

CREAMY CAULIFLOWER & GOAT CHEESE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

CAULIFLOWER AND BACON SOUP

Steps:

• Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
• Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
• Blend cauliflower until smooth using either a stick mixer or a food processor.
• Return to pan, stir in cream.
• Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
• Serve soup in bowls sprinkled with extra bacon and chopped parsley.

CAULIFLOWER AND BACON SOUP WITH MUSTARD CHEESE TOASTIES

Steps:

• START THE SOUP:.
• Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
• FINISH THE SOUP:.
• Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Purée the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
• TOASTIES:.
• Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
• SERVE:.
• Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.