Ok, so I did have a picture of this soup on here ready to go, but for some reason, it has disappeared. I will try to put the picture back up as soon as I can get onto another computer again, as my computer is still not letting me upload the pictures onto here.
- 3/4 large cauliflower, cut into large florets
- 1/4 cup parmesan cheese
- 1 rasher of bacon, chopped
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 clove garlic
- 1 teaspoon thyme leaves
- 1 potato, cubed into 1 cm pieces
- 2 cups chicken stock
- 2 cups milk
- 1 cup can corn kernels
1. Heat oil in a large soup pot and sauté the leek, bacon, and garlic for 3-4 minutes. Add the thyme and cook for 1 minutes.
2. Add the cauliflower, potato, stock and milk. Bring to a simmer and cook for 15-20 minutes until vegetables are very soft.
3. Blend the soup until smooth and season with salt and pepper.
- 3/4 large cauliflower, cut into large florets
- 1/4 cup parmesan cheese
- 1 rasher of bacon, chopped
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 clove garlic
- 1 teaspoon thyme leaves
- 1 potato, cubed into 1 cm pieces
- 2 cups chicken stock
- 2 cups milk
- 1 cup can corn kernels
1. Heat oil in a large soup pot and sauté the leek, bacon, and garlic for 3-4 minutes. Add the thyme and cook for 1 minutes.
2. Add the cauliflower, potato, stock and milk. Bring to a simmer and cook for 15-20 minutes until vegetables are very soft.
3. Blend the soup until smooth and season with salt and pepper.
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