Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
45 ml butter
3 baby leeks, thinly sliced
1 clove garlic, crushed
1 large (700 g) head cauliflower, cut into smaller pieces
500 ml chicken stock
250 ml full cream milk
500 ml LANCEWOOD® White Cheddar, finely grated
Salt & freshly ground black pepper to taste
4 strips rindless streaky bacon, cut into pieces
14 sage leaves
1 leek, thinly sliced
60 ml butter
80 ml crispy croutons
LANCEWOOD® Cultured Cream
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.
Using a frying pan, add the bacon, sage, leek and butter and fry until crispy.
Serve the soup with a spoon full of Cultured Cream on top. Sprinkle the crispy bacon mixture on top and serve with crispy croutons. Enjoy!
HINTS & TIPS:
Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: