Cauliflower soup with bacon

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.5 24
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Head Cauliflower (about 750 g)
  • 1 Onion
  • 1 Garlic clove
  • 20 g Butter
  • 1 TABLESPOON Flour
  • 7-10 Tbsp Salt
  • 500 ml Broth
  • 500 ml Milk
  • 75 g Bacon
  • 4 Stem(s) Parsley
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Clean and wash the cauliflower and cut it into very small florets. Peel and finely chop the onion. Peel garlic and chop finely. Heat butter in a pot. Steam cauliflower, onions and garlic for 2-3 minutes, then dust with flour and sauté briefly.

  2. 2

    Season with salt. Add stock and milk and simmer covered for about 20 minutes.

  3. 3

    Leave the bacon in a frying pan while turning it until crisp. Pour onto kitchen paper and let it drip off. Wash parsley, shake dry, remove leaves and chop finely. Season soup with salt and nutmeg.

  4. 4

    Break up the bacon. Serve the soup. Sprinkle with parsley and bacon and serve immediately.

Nutrition Facts

KCAL
240 kcal
CARBS
13 g
FATS
16 g
PROTEINS
10 g