Recipe by Zurie
A very nice and warming starter soup in winter, created by me this afternoon, because tonight is "a dark and stormy night"! It's not very thick, it's chock full of nutrients, and an ideal starter to a more substantial meal. Add more potatoes if you like: I didn't want this to be too filling and starchy. Also, I used a tablespoon of a very nice thick chilli-garlic sauce we get here in South Africa, and I'm not sure whether you have an equivalent. So use a hot pepper sauce, preferably the thick salsa type, plus extra garlic. I use chicken stock granules for the broth, not at all salty, so I had to use extra salt. Please taste and adjust seasonings. Number of servings guessed at are starter servings.
Top Review by duonyte
I think my cauliflower was around 12 ounces after trimming, and I needed to add some additional broth! I liked everything about the soup, except for the smoky flavor from the bacon. This suprised me, as I had anticipated liking it very much. Mind, I'm looking forward to eating the leftover soup for lunch, but next time, I will cook the bacon separately and use it as a garnish - I think that would work better for us. Otherwise, the taste and texture of the soup is very good.
- 1 cauliflower, large, fresh (I do mean LARGE, white, really fresh)
- 2 leeks, cleaned and thinly sliced
- 4 slices bacon, chopped
- 2 tablespoons oil (for frying)
- 1 quart chicken broth (4 cups, 1 litre, chicken stock)
- 2 medium potatoes, peeled and chopped
- 1 tablespoon hot pepper sauce (salsa thickness)
- 2 teaspoons garlic, chopped (or more, to taste)
- 1 cup parsley, roughly chopped, loosely measured (pref. flatleaf)
- 1 -2 teaspoon salt (taste the soup before adding salt to taste)
- 2 teaspoons ground nutmeg
Directions See How It's Made
- Heat a thin layer of oil in a roomy pot.
- Fry the sliced leeks and bacon, stirring a few times, until softened and cooked. (If they catch, add a dessertspoon water or apple cider vinegar).
- While it fries, cut the cauliflower into florettes and rinse. I used a really large head. Peel and chop the potatoes. Prepare the chicken broth.
- Add the broth (stock) to the pot. Add the cauliflowerettes and the potato. Bring to a boil, turn down the heat, put on a lid, and simmer about 15 minutes until tender, but do not cook for too long.
- It's quite a lot of soup, so puree the soup in batches in a processor, adding the parsley, hot pepper sauce and garlic as you work, and tipping each batch into a roomy soup dish. Stir well to mix the batches of pureed soup.
- Add the ground nutmeg, and stir in, as well as adding salt to taste. You'll have to decide about the salt: I added 2 teaspoons very flaky sea salt, which is not dense like table salt, so do taste before oversalting by accident.