Cream of Cauliflower Soup

Cream of Cauliflower is one of my favourite soups. It's light and mellow, and in light of the recent spate of thundery rainy weather, gloriously comforting. Plus, with only 6 little steps to this recipe, it's so easy to whip up!

Ingredients (feeds 8):
1.2 kg cauliflower, cut roughly into bite-sized florets
200 gm full cream
1 large russet potato, cut into 1" dice
1 large onion, diced roughly
2 tbsp butter
3 tbsp olive oil
1 L chicken or vegetable stock if catering to vegetarians (reduce this if you prefer a thicker, pureed consistency)
Optional for garnishing, 8 strips streaky bacon, grilled till crisp and cut into 1 cm cubes and/or grated parmesan

1) Melt butter and olive oil until it sizzles.

2) Add onions and sweat until translucent, about 2 minutes.

3) Add cauliflower and fry, covered, until softened, about 5 minutes.

4) Add potatoes and fry, covered, until softened but not mushy, about another 5 minutes. Add half the stock, and bring to boil.

5) Transfer everything into a blender and blend until smooth, or as chunky as you like if you so prefer. Transfer it back into a pot, and stir in remainder of the stock.

6) Swirl in cream just before serving. Serve garnished with a sprinkling of parmesan and bacon crisps

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