Irish cauliflower soup

Author: Les Cultures de chez nous
Potage de chou-fleur irlandais
Preparation 20
Baking 20
Portions 6
Freezing No


For the soup:
  • 2 slices of sandwich bread, diced
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 potatoes, peeled and diced
  • 1 small cauliflower, cut into florets
  • 2 bay leaves
  • 1.5 L (6 cups) of homemade or store-bought chicken or beef broth
  • 180 ml (3/4 cup) of sharp cheddar cheese, grated
  • 2 bacon strips, cut into 0.5 cm (1/4 inch) pieces
  • Salt and pepper, to taste
  • Olive oil, in sufficient quantity
For the parsley oil:
  • 1/3 (around 1 cup) of bunch parsley, chopped
  • 125 ml (1/2 cup) of olive oil
  • Pinch of salt
LeeksFind our bag in yourlocal grocery store

This week's specials


For 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 notes

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!