Traditional Scottish Cauliflower And Bacon Soup Recipes

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TRADITIONAL SCOTTISH CAULIFLOWER AND BACON SOUP



Traditional Scottish Cauliflower and Bacon Soup image

Bacon can add a great flavour to bland cauliflower in the recipe below. Ingredients below are sufficient for around four people.

Provided by Elmotoo

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

one pint vegetable stock (600ml or Two and a half cups)
half pint milk (300ml or One and a quarter cups)
1 large onion (chopped)
8 slices bacon (chopped)
2 tablespoons vegetable oil (2 1/2 US tablespoons)
2 medium potatoes (chopped)
1 small cauliflower, cut into florets
salt and pepper

Steps:

  • Fry the onion and bacon in oil for 2-3 minutes. Stir in the potatoes, cauliflower and stock and bring to the boil. Cover and simmer for fifteen minutes or until tender. Liquidize the soup and then add milk. Reheat gently and season to taste. As an added touch, you can grill a couple of rashers of bacon until crisp; crush and sprinkle on top of the soup in the plate before serving.

CAULIFLOWER AND BACON SOUP



Cauliflower and Bacon Soup image

A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!

Provided by Dee-licious

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

30 g butter
1 leek, chopped
3 slices bacon, rind removed, chopped
500 g cauliflower, cut into small florets
3 cups water
2 chicken stock cubes
1/2 cup cream
1 teaspoon butter, extra
1 slice bacon, chopped, extra
2 teaspoons chopped fresh parsley

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.

Nutrition Facts : Calories 201.8, Fat 17.8, SaturatedFat 9.1, Cholesterol 45, Sodium 580.4, Carbohydrate 7.6, Fiber 2.4, Sugar 2.6, Protein 4.3

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