Cauliflower cream soup with crispy smoked bacon - tasty and tender, it will appeal to both adults and children. If you cook the dish for the whole family, including kids, then do not add a lot of spices. Although many modern children are not at all against spicy flavors.
Bacon for serving can be cooked in different ways - fry in a pan, as in this recipe, or bake in the oven on parchment for about 20 minutes at 180 degrees Celsius. Baked bacon is golden, crispy and less fat.
- Cooking time: 45 minutes
- Servings: 4-5
Ingredients for cauliflower cream soup with bacon
- 500 g of cauliflower;
- 70 g smoked bacon;
- 200 g carrots;
- 250 g of potatoes;
- 100 g leek;
- 80 g onions;
- 35 g of melted butter;
- 10 g of vegetable oil
- 1 tablespoon ground turmeric;
- 1.5 L chicken broth;
- 250 ml heavy cream;
- mustard beans, coriander, cumin, salt, red pepper.
Method of cooking cauliflower cream soup with bacon
Heat the melted and vegetable oil in the pan. Vegetable oil is necessary in order not to burn cream.
Throw in the melted butter spices - a teaspoon of cumin, 2 teaspoons of mustard seeds, a teaspoon of coriander seeds, a pinch of red pepper and bay leaves.
Fry the spices on low heat for a couple of minutes so that they reveal their aromas.
Cut onions into cubes. Cut into rings the bright part of the stem of a leek.
Throw the chopped onion in the pan, fry a few minutes until soft.
Carrot rubbed on a large vegetable grater. Put the grated carrot in a saucepan, fry over medium heat, then add ground turmeric.
Clean the potatoes, cut them into small cubes. Put the sliced potatoes in a saucepan. It is advisable to use a variety of potatoes, which are well boiled soft.
We remove the cauliflower forks from the leaves and disassemble them into small buds. Cabbage cut into cubes. We leave a few inflorescences for topping. Add cauliflower to the rest of the ingredients.
Pour chicken broth, bring to a boil.
Cook on moderate heat 30 minutes after boiling.
While the cauliflower cream soup is being cooked, prepare the topping with bacon.
Cut bacon into thin slices. Leek cut into small rings. Cauliflower inflorescence is disassembled into the smallest parts.
Fry bacon in the pan first, then add leek and cauliflower. Fry the ingredients until golden brown.
Remove the soup from the heat, grind with a dipping blender to a cream-like state, salt to taste.
Pour in heavy cream, mix, return the pan to the stove. Warm up the soup, not boiling.
Ginger cauliflower cream soup is ready. Pour into a plate a portion of cream soup, top with bacon topping, pepper to taste. Serve hot with toasted croutons.
Cook with pleasure and bon appetit!
For the fast menu, replace the ghee with olive oil, and the cream with soy milk and discard the bacon, it will also be delicious!
