Cauliflower cheese soup made with bacon and chicory and a hit of mustard makes a filling meal in itself
- 50g (2oz) butter
- 1 large onion, sliced
- 1 garlic clove, crushed
- 2 heads cauliflower, cut into florets
- 2 potatoes, peeled and cut into chunks
- 2tbsp Dijon mustard
- 850ml (1½pt) hot chicken stock
- 300ml (½pt) milk
- 200g (7oz) very strong Cheddar cheese
- 8-10 slices streaky bacon
- 8-10 red chicory leaves, shredded
Melt the butter in a large saucepan and add the onion and garlic. Cook gently without colouring for 10 minutes until softened, then add the cauliflower, potatoes and mustard and cook for a minute before adding the stock and milk.
Bring everything to a gentle simmer, then cook for 15 minutes or so until the potato and cauliflower are tender, add some seasoning and the cheese then whizz in a blender until smooth. Keep warm while you grill the bacon until very crisp, then crumble on top of the soup with the chicory and serve.
Get the best entertainment news, recipes, fashion, beauty and wellbeing advice for you. For FREE.Sign up