Revised 2015 Dec 02
4 slices smoky bacon
4 cups stock
1/3 cup cream
1 teaspoon soy sauce
1/4 cup dried breadcrumbs, (for crispy crumb topping)
Slice 2 of the rashers of bacon into smallish pieces-it doesn't really matter that much as it will be blended up. Cut caulifower into florets and bring to boil with the rashers stock and simmer for 30 minutes until the cauliflower is broken up and soft.
Meanwhile fry the remaining bacon and crumble or cut into pieces. Return the bacon, add the breadcrumbs, and fry until golden.
Remove some of the bite sized florets. Use an immersion blender to whizz the cauliflower soup with the cream until it becomes a smooth purée. Place some reserved florets in each bowl, ladle the soup over, and and sprinkle with the bacon crumb mixture.
I had a quantity of buttery crackers which had been roughly handled so I used those. More bacon crumb topping would not be amiss.
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