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Here's a good winter soup that's not hard to make at all. The cheesy toasties on the side are a special treat and if you use Colman's mustard they'll have quite a bite!
- 2 tablespoons vegetable oil
- 2 small onions, chopped
- 8 slices bacon
- 3 -4 small potatoes, chopped
- 1 small cauliflower, cut into florets
- 1 pint vegetable stock
- 1⁄2 pint milk
For the mustard toasties
- 8 slices French bread
- 4 tablespoons ready-made mustard (I like Colman's English)
- 4 ounces gruyere or 4 ounces cheddar cheese, grated
- salt and pepper
- Heat the oil in a large pan.
- Add the onion and fry for a couple minutes.
- Slice three of the rashers into strips and add to the pan, then stir in the potatoes and cauliflower.
- Mix well.
- Add the stock and bring to the boil.
- Cover and simmer for 15 minutes until the vegetables are tender.
- Purée the soup in a blender or food processor, then return to the pan and stir in the milk.
- Reheat gently, taste and add salt and pepper.
- Meanwhile, grill the remaining bacon until crisp, then cut into small pieces.
- Just before you are ready to serve the soup, toast the bread on one side under the grill or in a toaster oven.
- Spread the mustard over the untoasted sides and sprinkle with the grated cheese.
- Grill again until the cheese is melted and golden.
- Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.