Cauliflower and bacon soup

SERVES 4-6 // PREP TIME 15 MINS // COOK 40 MINS

Nothing says comfort like a bowl of soup when the weather starts to turn. Top with sharp grated cheddar for a little extra indulgence. Pictured p105.

40 gm softened butter

2 tbsp olive oil

8 streaky bacon rashers,

diced

1 tbsp rosemary

1 onion, finely chopped 2 garlic cloves, coarsely

chopped

1 small cauliflower (about

1kg), coarsely chopped 500 ml (2 cups) chicken stock 2 tbsp crème fraîche

(or to taste)

Croûtons, to serve 1 Heat butter and oil in a non-stick frying pan over medium heat, add bacon and fry, stirring occasionally, until crisp (10-12 minutes).

Add rosemary and stir until it starts to turn crisp (1 minute). Reserve bacon, rosemary and fat separately.

2 Add half the reserved fat to a saucepan over medium heat, add onion and garlic and stir until softened (10-12 minutes). Add cauliflower, stock and

500ml water, bring to the boil, then reduce heat to medium and simmer until cauliflower is tender (10-15 minutes). Remove from heat, add crème fraîche, blend with a hand-held blender until smooth and season to taste. Serve topped with bacon, rosemary and croûtons, and drizzle over remaining fat to taste.