Cauliflower, Bacon and Cheese Soup

Name: Cauliflower, Bacon and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 700 g cauliflower (broken into florets); 200 g streaky bacon (cut into lardons); 25 g unsalted butter; 1 tbsp vegetable oil or olive oil; 1 item large onion (finely chopped); 2 clove garlic cloves (finely chopped); 2 tbsp plain flour; 400 ml milk (whole or semi-skimmed); 600 ml hot chicken or vegetable stock; 150 g mature cheddar (grated); 1 tsp Dijon mustard; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 1 pinch ground nutmeg (optional); 1 leaf bay leaf; 2 tbsp fresh parsley (chopped, to garnish)

A creamy, comforting cauliflower soup enriched with crisp bacon and mature cheddar. It can be blended smooth or left chunky. Ready in about 45 minutes — great for an easy midweek meal.

Prep:15 min

Cook:30 min

Total:45 min

Servings:4

medium

soup

comfort food

autumn

stovetop

Ingredients

•700 g cauliflower (broken into florets)
•200 g streaky bacon (cut into lardons)
•25 g unsalted butter
•1 tbsp vegetable oil or olive oil
•1 item large onion (finely chopped)
•2 clove garlic cloves (finely chopped)
•2 tbsp plain flour
•400 ml milk (whole or semi-skimmed)
•600 ml hot chicken or vegetable stock
•150 g mature cheddar (grated)
•1 tsp Dijon mustard
•1 tsp salt
•0.5 tsp black pepper (freshly ground)
•1 pinch ground nutmeg (optional)
•1 leaf bay leaf
•2 tbsp fresh parsley (chopped, to garnish)

Instructions

1.Prepare the ingredients: trim and break the cauliflower into florets, chop the onion and garlic, cut the bacon into lardons and grate the cheese. Reserve a handful (about 100 g) of cauliflower florets and 2 tablespoons of cooked bacon for garnish if you want a chunky finish.
2.In a large, heavy-based saucepan or casserole, heat the oil over medium heat. Add the bacon lardons and fry until golden and crisp. Use a slotted spoon to remove the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pan.
3.Reduce the heat to medium-low and add the butter to the pan with the bacon fat. When melted, add the chopped onion and a pinch of salt. Sweat the onion gently for 6–8 minutes until soft and translucent but not browned. Add the garlic and cook for a further 30–60 seconds until fragrant.
4.Stir in the plain flour to coat the onion and cook for 1–2 minutes to remove the raw flour taste (this makes a light roux). Gradually pour in the milk, whisking or stirring continually to avoid lumps, then add the hot stock a little at a time until combined.
5.Add the cauliflower florets (except the reserved ones, if using), the bay leaf and a pinch of nutmeg. Bring the soup up to a gentle simmer, then reduce the heat and simmer, partly covered, for 12–15 minutes or until the cauliflower is very tender.
6.Remove and discard the bay leaf. Stir in the Dijon mustard and about two-thirds of the grated cheddar until melted and incorporated. Season with salt and freshly ground black pepper to taste.
7.Decide on the texture: for a smooth soup, use a hand blender to purée the soup until silky. For a chunky soup, blend only half of the soup and return it to the pan, or simply mash some florets with a potato masher to thicken. If you reserved florets and bacon, add them back now.
8.Gently reheat the soup if needed — do not let it boil vigorously once the cheese has been added to prevent separation. Adjust seasoning and consistency: add a splash more milk or stock if too thick.
9.Serve the soup hot, sprinkled with the remaining grated cheddar (if you like), the crisp bacon and chopped parsley. Freshly ground black pepper and an extra drizzle of olive oil or a swirl of cream are optional.
10.Leftovers: cool quickly, store in a sealed container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the hob, adding a little milk or stock if the soup has thickened.