I whipped this up tonite – its cheap, its healthy, its wholesome. Definately an autumn/winter warmer meal.
– 1 head of cauliflower, chopped into chunks, stalks included
– 1 large potato, peeled and diced
– 1 leek or onion, sliced
– 1 clove of garlic, minced
– 1 generous knob of butter
– vegetable oil
– 1L of vegetable stock
– 1 cup of milk
– 75ml of cream
– 1 large bayleaf
– pinch of nutmeg
– 2 rashers of bacon
– 2 tablespoons of REAL maple syrup
– turkish bread, cut in half for the suitable amount of people you have
– gruyere cheese (200g will sufficiently feed two people) – you could use any other cheese you fancy, but for me theres something really special about gruyere
1. In a large heavy based saucepan add butter, a dash of oil, garlic and onion/leek. Sweat off slowly on a medium heat making sure that the onion gains no colour but starts to go translucent. Add cauliflower, potato, stock and milk. Season super well 😀
2. Bring the pot to the boil and then turn the heat down to a gentle simmer until the potato and cauliflower are tender. Remove the bayleaf and stir in cream. Remove from the heat.
3. Grate the gruyere cheese and turn your overhead grill on full-ball (highest setting).
4. Dice your bacon, and chuck into a pan. Turn the heat up to medium high. Once it starts sizzling and caramalizing chuck in the maple syrup and stir violently making sure each piece of bacon is covered in this sexy syrup. Remove from the heat when the bacon starts becoming crisp.
5. On a tray place the turkish bread face down under the grill. Toast until just golden. Then flip over to bready side, cover with an even layer of gruyere and pop back under the grill until bubbly and golden.
6. Using a hand held mixer or blender, blend your soup until its smooth and creamy. With no lumps.
7. Cut your gruyere dippers into thick strips, pour your soup into bowls, sprinkle some bacon in the soup, add some cracked pepper and viola!!!!!
Serves 4+ If you are a vego, take away the bacon 😀