Cauliflower Bacon Soup with Mustard Cheese Toasties
"Here's a good winter soup that's not hard to make at all. The cheesy toasties on the side are a special treat and if you use Colman's mustard they'll have quite a bite!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 2 small onions, chopped
- 8 slices bacon
- 3 -4 small potatoes, chopped
- 1 small cauliflower, cut into florets
- 1 pint vegetable stock
- 1⁄2 pint milk
-
For the mustard toasties
- 8 slices French bread
- 4 tablespoons ready-made mustard (I like Colman's English)
- 4 ounces gruyere or 4 ounces cheddar cheese, grated
- salt and pepper
directions
- Heat the oil in a large pan.
- Add the onion and fry for a couple minutes.
- Slice three of the rashers into strips and add to the pan, then stir in the potatoes and cauliflower.
- Mix well.
- Add the stock and bring to the boil.
- Cover and simmer for 15 minutes until the vegetables are tender.
- Purée the soup in a blender or food processor, then return to the pan and stir in the milk.
- Reheat gently, taste and add salt and pepper.
- Meanwhile, grill the remaining bacon until crisp, then cut into small pieces.
- Just before you are ready to serve the soup, toast the bread on one side under the grill or in a toaster oven.
- Spread the mustard over the untoasted sides and sprinkle with the grated cheese.
- Grill again until the cheese is melted and golden.
- Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.
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Reviews
-
this soup is great I made double the quantity and only used 4 bacon rashers. I also used a little less vegetable stock too. It worked out beautifully. Thanks for sharing this recipe. -
This soup was wonderful,comfort in a bowl. I did stir in a little cream on serving. The toasties were a delicious accompaniment. Thanks for sharing this recipe.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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