Cauliflower Cheese Soup with Bacon and Chicory Recipe

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serves:

6-8

Skill:

easy

Total Time:

00:45

Prep:

00:15

Cooking:

00:30

If you haven’t had enough cauliflower cheese on your sunday roast, why not try this take on the dish! The bacon, cheese and chicory are perfect accompaniments to the cauliflower, adding a little extra something to what could quite a bland soup! The dijon mustard really deepens the flavour which compliments the saltiness of the bacon, what a treat and it’ll really impress your guests!
For some other cauliflower soup ideas, have a look at our soup section.
HOW TO MAKE CAULIFLOWER CHEESE SOUP WITH BACON AND CHICORY

Ingredients

  • 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

Method

  • 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.

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