This is a quick soup that leaves you with no excuses not to make fresh soup instead of store-bought. Perfect for those cold autumn evenings!
Cut the bacon into small pieces and fry over medium heat. Break the cauliflower into smaller florets, then finely chop the onion, chili, and garlic. Combine with stock, water, milk, and butter in a pot. Bring to a boil until the cauliflower is tender. Remove some cauliflower florets to use for serving and blend the soup with an immersion blender. Season with salt and pepper, then serve with finely grated parmesan, crispy bacon, and good bread with butter.
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Ingredienser
- 1 cauliflower head
- 1 clove garlic
- 1 onion
- 1/3 chili
- 2 containers chicken stock / enough for 1 l liquid
- 8 dl water
- 2 dl milk
- 2 tbsp real butter
- 100 g bacon
- Good bread for serving
- 10 g parmesan
- Salt
- Pepper
Fremgangsmåte
Cut the bacon into small pieces and fry over medium heat.
Break the cauliflower into smaller florets, finely chop the onion, chili, and garlic. Combine with stock, water, milk, and butter in a pot. Bring to a boil until the cauliflower is tender.
Remove some cauliflower florets to use for serving and blend the soup with an immersion blender. Season with salt and pepper.
Serve with finely grated parmesan, crispy bacon, and good bread with butter.
Notater
Perfect fall soup that’s quick to make – set aside some cauliflower before blending for texture.
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