“A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
  2. Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
  3. Blend cauliflower until smooth using either a stick mixer or a food processor.
  4. Return to pan, stir in cream.
  5. Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
  6. Serve soup in bowls sprinkled with extra bacon and chopped parsley.

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