As I pen this post, this Cauliflower and Bacon Soup could literally not be more weather appropriate. In the last hour or so, bad weather has moved in from the Stellenbosch side and settled in a hazy grey mist over Paarl. We have been expecting this cold front; it does not arrive unannounced. It brings with it the promise of more rain and for that we could not be more grateful.
We have already battened down the hatches. Our littles have been fetched from sleepovers and playmates; we have stocked up with groceries to last the rest of the long weekend; we have put on our slippers and tracksuit pants, the preferred staying home uniform of all in the house. Winter it seems is finally here.
Hello soup season!
I am on my fourth pot of soup this month. My kiddos, who have to date been completely soup averse have all of a sudden started eating soup. You know what they say about striking while the iron is hot etc. etc.
Anyway, as it turns out this Cauliflower and Bacon soup was an epic fail. These kiddos devoured bowls of minestrone like it was no-one’s business and licked the bowls of a chicken noodle soup but this creamy soup WITH crispy bacon? No. Nope. No ways.
The only reason I can think of as to why they would turn their noses up at this soup was its texture. (It is gorgeously smooth and creamy and glossy.) Well, that or the lack of pasta in it.
Whatever the reason, it just meant more for me! So, basically, another win.
Want more soup recipes?
Try this Pumpkin soup, Celeriac soup, Tomato and Bacon Soup or this Sweet Potato Soup.
Stay warm. Eat fresh bread with hot soup. Do winter right.
- 15 ml (1 T) butter
- 15 ml (1 T) olive oil
- 400 g (2 packets) rindless streaky bacon, diced
- 1 onion, finely chopped
- 1 large carrot, peeled and diced
- 2 sticks celery, chopped
- 2 cloves garlic, crushed
- 500 ml (2 C) chicken stock
- 1 head cauliflower, cut into florets
- 125 ml (½ C) cream
- salt and freshly ground black pepper
- freshly ground nutmeg
- to serve: snipped chives
- Heat the butter and oil in a large saucepan.
- Add 200 g of the bacon and fry for a few minutes.
- Add the onion, carrots and celery and fry until the vegetables begin to soften.
- Stir in the garlic.
- Add the cauliflower florets and stir to mix well.
- Add the chicken stock and the bay leaves and bring to the boil.
- Reduce the heat and simmer until the cauliflower is completely tender, about 30 minutes.
- Heat a frying pan and fry the remaining 200 g bacon pieces until crispy.
- Drain on a paper towel and set aside.
- Puree the soup using a hand held blender or food processor.
- Return to the heat and stir in the cream.
- Season the soup to taste with the salt, pepper and nutmeg.
- To serve, top the cauliflower soup with the crispy bacon bits and snipped chives.