Name: Bacon and cauliflower soup with parmesan crisps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 onion, roughly chopped; 500g bacon bones, cut into pieces; 700g cauliflower; 1 litre water; 2 bay leaves; 125.00 ml freshly grated parmesan; 63.13 gm lite cream, optional; 1/2 tsp horseradish cream; Salt & white pepper; 20.00 ml snipped chives

Bacon and cauliflower soup with parmesan crisps

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Creamy soup topped with horseradish cream, chives and crispy parmesan.

Ingredients:

1 onion, roughly chopped
500g bacon bones, cut into pieces
700g cauliflower
1 litre water
2 bay leaves
125.00 ml freshly grated parmesan
63.13 gm lite cream, optional
1/2 tsp horseradish cream
Salt & white pepper
20.00 ml snipped chives

Instructions:

Heat olive oil in a large, heavy-based saucepan. Saute onion and bacon bones for 5 minutes. Add cauliflower, water, and bay leaves. Bring to a boil.
Lower the heat to medium-low and let the soup simmer for 15 minutes. Take the saucepan off the heat and allow it to cool slightly. Remove and discard the bacon bones and bay leaves, then blend the soup in a food processor in two batches until smooth.
Preheat the oven to 200°C. Spoon tablespoons of parmesan cheese onto baking trays, shaping them into 6cm rounds. Bake in batches for 5-7 minutes until they are crispy and golden brown. Quickly remove the parmesan crisps from the tray and place them on a cooling rack to set.
Pour the soup back into a saucepan and gently heat it up. Stir in the cream, horseradish, and season to taste. Top with chives and enjoy with parmesan crisps.

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