Cream of cauliflower soup with crispy bacon and prawns. Picture / Babiche Martens.

Recipe: Cream of Cauliflower Soup with Crispy Bacon and Prawns

Serves 4

• 20g butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 700g cauliflower, cut into small pieces
• 2 cup good quality chicken stock
• 2 cups milk
• ½ cup cream
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 rashers streaky bacon chopped 
• 120g prawns, cut in half
• 2 tbsp chopped parsley, garnish

1. Into a large pot melt the butter. Add the onion and garlic. Saute for 4 or 5 minutes without browning. Add the cauliflower, stock and milk. Cover and cook for 15 minutes until the cauliflower is completely soft.

2. Using a stick blender or kitchen blender puree until very smooth. Return to a clean pot. Stir through the cream, season with salt and pepper, and reheat.

3. Just before serving heat the olive oil in a frying pan. Cook the bacon until crisp, then add the prawns and cook through.

4. Serve the soup hot, topped with bacon and prawns. Sprinkle with parsley.

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New Zealand Herald

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