I make a similar soup but saute the bacon with onions and celery then add chopped cauliflower not florets. It s easier to puree. Add mozzarella cheese bacon garlic paprika pepper salt and red pepper flakes. Cook uncovered until cauliflower is tender about 20 minutes. Add the cauliflower stock and thyme to the pan bring to the boil and simmer for 10 to 12 minutes or until the cauliflower is tender.
To serve add the parmesan season well and heat through for 2 to 3 minutes. Remove the thyme sprigs then purée using a stick blender. If you want to brown it that s your choice makes it sweeter. Add cauliflower cover and cook over low heat for 15 minutes. Gently stir cauliflower mixture to season evenly.
-
RELATED ARTICLE :
- donna hay jam drops
- curry tofu scramble with biscuits and gravy
- curried mixed vegetables
Stir the milk or cream parmesan nutmeg salt and pepper into the soup. In a large saucepan cook bacon until crispy. Set aside to cool slightly. Stir the milk or cream parmesan nutmeg salt and pepper into the soup. Pour excess water from bowl.
Set aside to cool slightly. To serve add the parmesan season well and heat through for 2 to 3 minutes. Top with bacon and chives. I make a similar soup but saute the bacon with onions and celery then add chopped cauliflower not florets.
