Thursday, October 11, 2012
I am a big fan of pea and ham soup. The lentils, bacon, smoky flavour of the bones....it is just a hearty and flavoursome soup. Using smoked bacon bones, I managed to re-create a version of this, using just cauliflower and bacon.
Despite the title, I did not use any cream. There is no need for it. I have no idea how superb this simple vegetable that I use so regularly for stir fries can be made into creamy soups, mash and even a "rice" (by blending it). The texture and flexibility of this down to earth vegetable deserves to be acknowledged.
So as I heat up my soup, and have it on my desk... someone from the other end of the office commented "I feel like having pea and ham soup. Must be the delicious smell coming from the other end of the office"- I smiled and tucked in. Yes, it smelt like it, it tastes like it but I think... and I am a tad basis here, that it is even nicer than the original version.
Bacon Creamy Cauliflower Soup (serves around 6-8)
4 pieces of smoked bacon bones
250 grams smoked lean bacon dance
2 huge heads of cauliflower diced
1 bunch of celery
2 big red onions chopped
2 litres of chicken stock
saute onion in your biggest pot (or like me, use two pots). Add smoked bones and bacon. Once brown, remove as much bacon as you can from the pot. Add all the veges and stock. Simmer for around 20-30 minutes. Blitz the soup up. Then add back the bacon. Simmer for 5 minutes and serve hot.