Cream of Cauliflower Soup with Crispy Bacon and Sage

Serves: 4
45 minutes

Ingredients:

• 45 ml butter
• 3 baby leeks, thinly sliced
• 1 clove garlic, crushed
• 1 large (700 g) head cauliflower, cut into smaller pieces
• 500 ml chicken stock
• 250 ml milk
• 500 ml finely grated white cheddar
• salt and freshly ground black pepper to taste
• 4 strips rind-less streaky bacon, cut into pieces
• 12-16 sage leaves
• 60 ml butter

Method:

1. Heat the butter in a saucepan and fry the leaks and garlic over a low heat until soft and transparent.
2. Add the cauliflower and chicken stock, cover and simmer over a low heat until soft. 
3. Add the milk and puree until smooth. Stir in the cheese and continue stirring until melted into the soup. Season to taste.
4. Serve the soup with a spoon full of Cultured Cream (Creme Fraiche) with the crispy bacon, leek and sage sprinkled on top and drizzle some of the butter used for frying over.

Cook Notes: Should you find the soup too thick, add a bit more milk to thin it down. Use half the cauliflower and half broccoli as a variation.

Credit: Lancewood