Cream of Cauliflower & Bacon Soup

This hearty soup would easily serve 8 for lunch accompanied by fresh crusty bread and salad.

Category:  Starters & Salads  - 


For 8 Serving(s)


  • 100 g lardons or cubed bacon
  • 1 medium potato
  • 1 medium cauliflower
  • 250 ml white wine
  • 1 1/2 liter chicken stock
  • 200 ml cream
  • salt & freshly ground black peppe
  • chives to garnish

Cream of Cauliflower & Bacon Soup Directions

  1. 1. Put the lardons into a saucepan and cook over a gentle heat until they begin to brown.
  2. 2. Meanwhile, break the cauliflower into florettes, wash & drain. Roughly dice the potato.
  3. 3. Using a slotted spoon, remove the lardons from the pan, place on absorbent paper and reserve.
  4. 4. Add the cauliflower florettes and diced potato to the pan. Coat in the lardon juices. Add the wine to the pan, bring to the boil and deglaze. Add the stock.
  5. 5. Bring to the boil, cover and simmer for about 20 minutes when all the vegetables should be fully cooked.
  6. 6. Add just over half the lardons to the soup then process to smooth in a liquidiser. Pour back into the saucepan, add the cream and season with salt and freshly ground black pepper.
  7. Garnish with the remaining lardons and snipped chives.