Creamy Cauliflower and Truffle Soup with Crispy Bacon
It is well and truly soup season and, following the indulgence of the festive period, why not ease yourself in gently with the decadence of truffle paired with roasted cauliflower and crispy bacon...?
This recipe is really easy to make (like most soups) and the result is totally satisfying and completely delicious. I like to enjoy this for lunch but it also works brilliantly as a dinner party starter if you still have some entertaining to do.
Creamy Cauliflower and Truffle Soup with Crispy Bacon
Serves 8
2 heads of cauliflower (approx. 600g), cut into florets
2 tbsp olive oil
1 tbsp butter
2 leeks, thinly sliced
2 garlic cloves, crushed
1 litre chicken stock
500ml full fat milk
8 rashers streaky bacon, grilled until crisp then finely chopped
truffle oil
drizzle of double cream (optional)
sea salt and freshly ground black pepper
Preheat the oven to 180°C. Place the cauliflower florets on a roasting tray and drizzle with olive oil, season with a generous pinch of salt and pepper. Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly. Remove and set aside.
In a large pot, melt the butter and fry the leeks until soft. Add the garlic and roasted cauliflower to the pot and pour in the stock and milk. Allow to simmer gently for 10 minutes then blend until smooth.
Season the soup with a little more salt and pepper and serve with a drizzle of truffle oil and the crispy bacon. You can also drizzle over a little cream, if you're feeling indulgent.
This recipe is really easy to make (like most soups) and the result is totally satisfying and completely delicious. I like to enjoy this for lunch but it also works brilliantly as a dinner party starter if you still have some entertaining to do.
Creamy Cauliflower and Truffle Soup with Crispy Bacon
Serves 8
2 heads of cauliflower (approx. 600g), cut into florets
2 tbsp olive oil
1 tbsp butter
2 leeks, thinly sliced
2 garlic cloves, crushed
1 litre chicken stock
500ml full fat milk
8 rashers streaky bacon, grilled until crisp then finely chopped
truffle oil
drizzle of double cream (optional)
sea salt and freshly ground black pepper
Preheat the oven to 180°C. Place the cauliflower florets on a roasting tray and drizzle with olive oil, season with a generous pinch of salt and pepper. Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly. Remove and set aside.
In a large pot, melt the butter and fry the leeks until soft. Add the garlic and roasted cauliflower to the pot and pour in the stock and milk. Allow to simmer gently for 10 minutes then blend until smooth.
Season the soup with a little more salt and pepper and serve with a drizzle of truffle oil and the crispy bacon. You can also drizzle over a little cream, if you're feeling indulgent.
Comments
Post a Comment