Creamy Cauliflower & Roasted Garlic Soup With Bacon Crumble
Published 1st January, 2019
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 45 Mins
Ingredients
- 1 cauliflower, cut into florets
- 2 large white potatoes, peeled and diced
- 3 bulbs garlic
- 1 brown onion, chopped
- Olive oil
- 1 litre chicken stock
- 300ml rich cream
- Sea salt
- White pepper
- 300g Barossa Fine Foods gourmet bacon, diced
- 300g sourdough bread
- 40g butter
Method
- Cut the tops off the bulbs of garlic, drizzle with olive oil and roast in the oven at 180°C until soft and golden. Allow to cool, then squeeze out the garlic.
- In a large pot, sauté the onion in olive oil, add the cauliflower, potato and roasted garlic.
- Add the chicken stock and bring to the boil. Reduce the heat to a simmer and cook until the cauliflower and potatoes are tender, approximately 40 minutes.
- With a stick mixer, blend the soup until smooth. Add the cream and season with sea salt and white pepper.
- To make the crumble, roughly chop the sourdough in a food processor. In a heavy-based pan over medium heat, fry the bacon pieces until almost crispy. Add the butter and sourdough and fry until golden and crispy. Drain on paper towel.
- Serve the crumble on top of the soup and garnish with chopped parsley or fresh herbs.
where to find us
- Find Barossa Fine Foods gourmet bacon in Woolworths, select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
