Food & Wine
Cauliflower and bacon soup with gruyere toast
This cauliflower and bacon soup may look rather plain, but it's velvety in texture and packed with flavour. The gruyere toast is just the cherry on top.
Serves: 6
Ingredients:
- 2 tablespoons butter
- 4 shallots, finely chopped
- 1⁄2 cup finely diced rindless bacon
- 900g cauliflower florets (about 1 large cauliflower)
- 100ml dry white wine
- 1.5 litres beef stock
For the gruyere toast
- 200g gruyere cheese, grated
- 6 diagonally sliced pieces sourdough baguette, toasted
- 2 tablespoons finely chopped chives
Method:
- Melt the butter in a large saucepan over moderate heat. Add the shallots and bacon and fry gently for 10 minutes or until the shallots are soft.
- Add the cauliflower and wine. Increase the heat, mix well and let the wine bubble for 30 seconds.
- Add the stock and 250ml water and bring to the boil. Simmer for 30 minutes or until the cauliflower is soft.
- Meanwhile, to make the toast, divide the cheese among the toast pieces then place under a hot grill until melted and bubbling. Sprinkle the toasts with chives
- Puree the soup with a stick blender or in a food processor. Taste and season with salt and freshly ground black pepper then serve topped with gruyere toasts.
Written by Ray McVinnie. First appeared on Stuff.co.nz.
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