Cauliflower doesn’t feature highly on my favourite vegetables list. I’ll eat it, but I don’t usually cook with it; I’d choose broccoli over cauliflower any day.
However, when my husband pointed out this recipe in the Sunday paper, I was happy to give it a try. I love that he is more than happy to have soup for dinner…as long as there is enough bread to go with it. His opinion is that there should be enough bread to dunk into your soup that you can reach the bottom of the bowl without needing to use a spoon.
This soup couldn’t be easier to make, and it is packed with flavour – don’t let the insipid colour put you off. Next time, I think I’ll reserve some bacon and fry until crispy, then add to the pureed soup; the crunch would be a nice contrast to the velvety soup. It’s a good Cheap-As Tuesday dinner, but is equally good a few days later.
(If you prefer a vegetarian soup, check out this recipe for Cauliflower and Blue Cheese Soup – YUM!)
2T butter or olive oil
4 shallots, chopped (I used 3 shallots plus half a red onion)
1/2 c chopped bacon
900g cauliflower florets (approx. one large cauliflower)
100ml dry white wine
1.5L beef stock
Salt and pepper
Heat butter or oil in a large soup pot. Add shallots and bacon, and sauté over a low heat until the shallots are soft (around 10 minutes).
Add the cauliflower and wine; let the wine bubble for 30 seconds, then add the stock and water. Bring to the boil, then simmer for about 30 minutes, until the cauliflower is soft.
Purée in a blender or with a stick mixer; season to taste and serve with fresh bread (preferably hot from the oven, dripping with lashings of butter or margarine!).
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