Irish cauliflower soup
20
20
6
Yes
Ingredients
For the soup:
- 2 slices of sandwich bread, diced
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 potatoes, peeled and diced
- 1 small cauliflower, cut into florets
- 2 bay leaves
- 1.5 L (6 cups) of homemade or store-bought chicken or beef broth
- 180 ml (3/4 cup) of sharp cheddar cheese, grated
- 2 bacon strips, cut into 0.5 cm (1/4 inch) pieces
- Salt and pepper, to taste
- Olive oil, in sufficient quantity
For the parsley oil:
- 1/3 (around 1 cup) of bunch parsley, chopped
- 125 ml (1/2 cup) of olive oil
- Pinch of salt
Preparation
Side-by-side mode
For the parsley oil:
- In a blender, add the parsley, olive oil and salt. Puree and reserve.
For the soup:
- In a pan, brown the diced bread over medium-high heat. Reserve.
- In a pot, sweat the leeks and cauliflower in olive oil over medium-high heat. Add the potatoes, bay leaves, and broth. Bring to a boil and simmer for 20 minutes.
- Remove the bay leaves, add the cheese to the pot, and blend the mixture with a stick blender or a food processor until smooth. Adjust the seasoning if needed, and keep warm.
- Brown the bacon strips in a pan over medium-high heat for 3 to 4 minutes or until crispy. When ready, place the bacon on a paper towel.
- Garnish the soup with bacon, croutons, and parsley oil.
Chef’s note
The parsley oil can be kept for 1 week in the refrigerator.
Cauliflower makes the soup creamy without adding cream. You get a meal that is lower in calories and higher in vitamin C!
