Dinner

LANCEWOOD® CREAM OF CAULIFLOWER SOUP WITH CRISPY BACON AND SAGE

4

Serves / Makes

Cooking Time

< 15 min

Cooking Style

Stove

Ingredients

45 ml butter

3 baby leeks, thinly sliced

1 clove garlic, crushed

1 large (+ 700 g ) head cauliflower, cut into smaller pieces

500 ml homemade chicken stock

250 ml full cream milk

500 ml finely grated LANCEWOOD® White Cheddar

salt and freshly ground black pepper to taste

4 strips rindless streaky bacon, cut into pieces

12 -16 sage leaves

1 leek, thinly sliced

60 ml butter

Method

Heat the butter in a saucepan and fry the leeks and garlic over low heat until soft and transparent. Add the cauliflower and chicken stock, cover and simmer over low heat until soft. Add the milk and puree until smooth. Stir in the cheese and continue stirring until melted into the soup. Season to taste. Fry the bacon, sage and leek in the butter until crispy. Serve the soup with a spoon full of Lancewood ® Cultured Cream with the crispy bacon, leek and sage sprinkled on top and drizzle some of the butter used for frying over.

 

Cook's notes:

Should you find the soup too thick, add a bit more milk to thin it down.

Use half cauliflower and half broccoli as a variation.

White Cheddar FSI

White Cheddar FSI

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Cultured Cream FSI

Cultured Cream FSI

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Cultured Cream

Cultured Cream

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White Cheddar

White Cheddar

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