Cream of cauliflower soup with crispy bacon and prawns
Photo by Babiche Martens
With this cream of cauliflower soup, I have pureed it to become perfectly smooth and velvety, then served a bite of prawns and bacon on top. This will impress guests as a starter at a mid-winter dinner party. If you prefer your soup a little thinner just add a little extra milk or cream.
- 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.
- 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.
- Just before serving heat the olive oil in a frying pan. Cook the bacon until crisp, then add the prawns and cook through.
- Serve the soup hot, topped with bacon and prawns. Sprinkle with parsley.