½loaf of stale ciabatta or sourdough bread, roughly chopped in cubes
2sprigs rosemary, removed from the stalk and roughly chopped
5rashes bacon, chopped into buttons
salt and pepper to season
1
Take a large deep side saucepan and add the olive oil on medium heat. Add the leeks with a little salt and allow them to sauté until soft.
2
Add the cauliflower and potatoes followed by the stock. The stock should just be covering the vegetables. Add a little water if you are short on stock. Bring to a boil then turn down to a gentle simmer with a lid on for 30 minutes.
3
Check that your vegetables are tender and cooked through. Blitz the vegetables in a blender or with a hand held blender and add the cream. Season with salt and pepper to taste.
4
Take a large frying pan and fry off the bacon in a little olive oil when it is beginning to become crispy add the bread along with the rosemary . Cook until toasted and bacon is crispy. Set aside till ready to serve.
5
Serve the soup warm topped with the bacon and rosemary croutons.
Ingredients
1head of cauliflower, chopped roughly
1large desiree potato, peeled and chopped
1large leek, chopped
1lvegetable stock
½cupcream
2tbspolive oil
½loaf of stale ciabatta or sourdough bread, roughly chopped in cubes
2sprigs rosemary, removed from the stalk and roughly chopped
5rashes bacon, chopped into buttons
salt and pepper to season
Directions
1
Take a large deep side saucepan and add the olive oil on medium heat. Add the leeks with a little salt and allow them to sauté until soft.
2
Add the cauliflower and potatoes followed by the stock. The stock should just be covering the vegetables. Add a little water if you are short on stock. Bring to a boil then turn down to a gentle simmer with a lid on for 30 minutes.
3
Check that your vegetables are tender and cooked through. Blitz the vegetables in a blender or with a hand held blender and add the cream. Season with salt and pepper to taste.
4
Take a large frying pan and fry off the bacon in a little olive oil when it is beginning to become crispy add the bread along with the rosemary . Cook until toasted and bacon is crispy. Set aside till ready to serve.
5
Serve the soup warm topped with the bacon and rosemary croutons.
Notes
Cauliflower and Leek Soup with Bacon and Rosemary Croutons
