CAULIFLOWER SOUP
INGREDIENTS
2 slices bread
4 slices Pancetta or Bacon
1 garlic clove, peeled, halved
1 tbs olive oil
Salt and pepper, to season
2 tbs chopped chives, to garnish
Soup
1L (4 cups) chicken stock
1 small cauliflower, cut into florets
2 tbs butter
1 tbs olive oil
1 small onion, peeled, diced
1 small leek, sliced
1 garlic glove, peeled, diced
150ml thickened cream
1 tsp wholegrain mustard
50g cheddar cheese, grated
METHOD
1. To make soup, place stock and cauliflower in a large saucepan and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until soft.
2. Heat butter and oil in a large frying pan over medium heat. Add onion, leek and garlic and cook until soft. Add to saucepan with cauliflower and half the cream. Cool slightly, then blend, in batches, until smooth.
3. Place over low heat and stir in mustard, cheese and remaining cream.
4. Preheat oven to 180C.
5. Place bread and pancetta in a single layer on a baking tray. Rub bread with cut-side of garlic halves then drizzle with oil. Season with salt and pepper. Cook, turning halfway through, for 10 minutes or until crisp. Set aside to cool completely. Finely chop pancetta and cut bread into croutons.
6. Divide soup among serving bowls and top with croutons and pancetta. Garnish with chives to serve.
