Cauliflower And Bacon Soup With Mustard Cheese Toasties Recipes

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Steps:

• START THE SOUP:.
• Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
• FINISH THE SOUP:.
• Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Purée the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
• TOASTIES:.
• Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
• SERVE:.
• Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.

Steps:

• Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

Steps:

• Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
• Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
• Blend cauliflower until smooth using either a stick mixer or a food processor.
• Return to pan, stir in cream.
• Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
• Serve soup in bowls sprinkled with extra bacon and chopped parsley.

Steps:

• Heat the oil in a large pan.
• Add the onion and fry for a couple minutes.
• Slice three of the rashers into strips and add to the pan, then stir in the potatoes and cauliflower.
• Mix well.
• Add the stock and bring to the boil.
• Cover and simmer for 15 minutes until the vegetables are tender.
• Purée the soup in a blender or food processor, then return to the pan and stir in the milk.
• Reheat gently, taste and add salt and pepper.
• Meanwhile, grill the remaining bacon until crisp, then cut into small pieces.
• Just before you are ready to serve the soup, toast the bread on one side under the grill or in a toaster oven.
• Spread the mustard over the untoasted sides and sprinkle with the grated cheese.
• Grill again until the cheese is melted and golden.
• Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.