Cream of cauliflower soup with crispy bacon and prawns

Babiche Martens

With this cream of cauliflower soup, I have pureed it to become perfectly smooth and velvety, then served a bite of prawns and bacon on top. This will impress guests as a starter at a mid-winter dinner party. If you prefer your soup a little thinner just add a little extra milk or cream.

Ingredients

20 g	Butter
1	Onion, chopped
2 cloves	Garlic, chopped
700 g	Cauliflower, cut into small pieces (Main)
2 cups	Chicken stock, use a good quality stock
2 cups	Milk
½ cup	Cream
1 Tbsp	Olive oil
4 rashers	Streaky bacon, chopped
120 g	Prawns, cut in half
2 Tbsp	Flat leaf (Italian) parsley, chopped, to garnish

Directions

1. Into a large pot melt the butter. Add the onion and garlic. Saute for 4 or 5 minutes without browning. Add the cauliflower, stock and milk. Cover and cook for 15 minutes until the cauliflower is completely soft.
2. Using a stick blender or kitchen blender puree until very smooth. Return to a clean pot. Stir through the cream, season with salt and pepper, and reheat.
3. Just before serving heat the olive oil in a frying pan. Cook the bacon until crisp, then add the prawns and cook through.
4. Serve the soup hot, topped with bacon and prawns. Sprinkle with parsley.