Irish cauliflower soup
20
20
6
No
Ingredients
For the parsley oil:
- In a blender, add the parsley, olive oil and salt. Puree and reserve.
For the parsley oil:
- In a pan, brown the diced bread over medium-high heat. Reserve.
- In a pot, sweat the leeks and cauliflower over medium-high heat in olive oil and add the potatoes, bay leaves, and broth. Bring to a boil and simmer for 20 minutes.
- Remove the bay leaves, add cheese to the pot and blend the mixture with a stick blender or a food processor until smooth. Adjust seasoning if needed and keep warm.
- In a pan, brown the bacon strips over medium-high heat for 3 to 4 minutes or until crispy. Place the bacon on a paper towel when ready.
- Garnish the soup with bacon, croutons, and a dash of parsley oil.
Preparation
Side-by-side modeFor 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 over medium-high heat in olive oil and add the potatoes, bay leaves, and broth. Bring to a boil and simmer for 20 minutes.
- Remove the bay leaves, add cheese to the pot and blend the mixture with a stick blender or a food processor until smooth. Adjust seasoning if needed and keep warm.
- In a pan, brown the bacon strips over medium-high heat for 3 to 4 minutes or until crispy. Place the bacon on a paper towel when ready.
- Garnish the soup with bacon, croutons, and a dash of 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!
