Cauliflower soup with crispy bacon and gorgonzola

1. Place the chopped onion, potato and cauliflower in a heavy bottomed pan and gently cook using the butter and oil without colouring on a low heat for approximately 5 minutes.

2. Once the vegetables have started to soften add the vegetable or chicken stock and milk and bring to the boil.

3. Reduce the heat and simmer until the vegetables are tender, approximately 20 minutes.

4. Once the vegetables are cooked, remove from the heat and pour in the cream

5. Using a hand blender, whiz the soup until it’s smooth and creamy.

6. Place the soup back onto the stove and reheat until its piping hot and then season to taste.

7. To serve pan fry the chopped bacon on a medium heat until crispy and sprinkle over the soup, then sprinkle over a little crumbled gorgonzola and garnish with some freshly chopped parsley.

Chef tip
Try using other types of blue cheese such as stilton or Roquefort

Or

For a vegetarian alternative to this dish, leave out the bacon and garnish with some chopped walnuts instead.