I was hesitant to serve soup as an entree as it seemed a bit 80s. But given how cold and rainy it has been, soup seemed so deliciously warming and appropriate.
After the success of the pureed cauliflower I made at Easter I had been wanted to create a soup, so used this opportunity, and it was delicious! It probably doesn't need the butter and cream to be delicious, so omit these if you want a lower fat version.
And also very easy to make - have a go.
Ingredients (serves 4 with a small amount leftover)
1 tablespoon olive oil
6 rashes short cut bacon diced
1 brown onion diced
2 cloves garlic crushed
2 cauliflower heads (about 450-500g each) cut into florets
5-6 cups vegetable stock
1 teaspoon caraway seeds
2 slices prosciutto
300ml thickened cream
Salt and pepper
4 tablespoons pesto (see post from 15 March, but add a little less parmesan and pine nuts)
Preheat the oven to 200 degrees. Saute the bacon, onion and garlic in the butter and oil in a large saucepan until the bacon is crisp and the onion is soft. Add the cauliflower florets, stock and caraway seeds. Bring to the boil and simmer until the cauliflower is very soft (15-20 minutes). Meanwhile, cook the prosciutto in the oven until crisp.
Once cooked, blend in batches in a food processor (note that you may not need all the liquid if you want a thick soup). Return to the pan and add the cream and season with salt and pepper.
Serve with prosciutto shards and a dollop of pesto.