I love this recipe because it gives you various options – for an
elegant winter first course serve smaller portions in shallow soup bowls with just a sprinkle of parsley and for a lunch or dinner ladle into larger bowls with crusty or garlic bread on the side.
If feeding a group of mixed eaters, put out the extras – cheese,
bacon and parsley – and let everyone choose what they want to add.
Cauliflower Cheese Soup with a Hint of Chilli
This soup can be made to the end of step 2 up to two days in advance and stored in the fridge or alternatively, frozen until required.
knob of butter
1 large onion, finely chopped
dried red chilli flakes to taste – I used a good pinch, about ¼ tsp
1 medium cauliflower, cut into florets
1 medium potato, chopped
3 cups vegetable or chicken stock
1½ cups milk
4 rashers bacon, rind removed, meat chopped (optional)
100g hard cheese of your choice, diced
chopped parsley, finely chopped (optional)
1 Place butter and onion in a saucepan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add chilli flakes and cook, stirring, for 30
seconds or until fragrant.
2 Add cauliflower, potato and stock, cover and bring to
simmering. Simmer, stirring occasionally, for 15-20 minutes or until cauliflower and potato are tender. Add milk and bring back to
simmering. Puree using a food processor, blender or hand blender to make a thick creamy soup. Return to a clean saucepan, place over a medium heat and bring back to simmering. Season with salt.
3 Meanwhile, place bacon in a small frying pan over a medium heat and cook, stirring occasionally, for 10-15 minutes or until
bacon is cooked and crispy.
4 To serve, ladle soup into bowls or mugs, top with cheese and bacon and/or parsley, if using.
So tell me, what is your favourite cold weather soup?
Where did the ingredients for this dish come from:
Onion, cauliflower, potato: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Dried chilli flakes – Spitfire or Smoked Chipotle Flake: Orcona Chilli ‘n Peppers – Hastings;
Bacon: Holly Bacon – Hastings; Parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: butter, stock, salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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