Name: Cauliflower soup with cheese and bacon toasts
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 1 potato (300g), chopped finely; 1 kilogram cauliflower, trimmed, chopped coarsely; 3 cup (750ml) chicken stock; 3 cup (750ml) water; 2 tablespoon coarsely chopped fresh chives; 3 thin bacon rashers (210g), quartered; 1 thin crusty italian-style bread; 1 tablespoon wholegrain mustard; 120 gram thinly sliced cheddar cheese

Cauliflower soup with cheese and bacon toasts

The cheese and bacon toasts on the side make this rich, savoury cauliflower soup a meal all by itself but it also works as a starter for a dinner party.

Serves 6

Cook

40M

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped coarsely

2 clove garlic, crushed

1 potato (300g), chopped finely

1 kilogram cauliflower, trimmed, chopped coarsely

3 cup (750ml) chicken stock

3 cup (750ml) water

2 tablespoon coarsely chopped fresh chives

3 thin bacon rashers (210g), quartered

1 thin crusty italian-style bread

1 tablespoon wholegrain mustard

120 gram thinly sliced cheddar cheese

Method

1.Heat oil in large saucepan; cook onion and garlic over low heat, stirring, until soft, but not coloured.

2.Add potato, cauliflower, stock and the water, bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until vegetables are very soft.

3.Meanwhile, make cheese and bacon toasts. Place bacon on foil-covered oven tray; grill until browned and crisp. Slice bread diagonally into 12 thin slices. Grill bread slices until browned lightly; spread with mustard, top with cheese. Grill until cheese melts; top with bacon.

4.Blend or process cauliflower mixture, in batches, until smooth; return to pan, stir gently over low heat until hot.

5.Divide soup among serving bowls; sprinkle with chives. Serve with cheese and bacon toasts.

The soup can be made two days ahead. The bacon toasts are best made close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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