Sarah Graham’s cauliflower soup with sage and bacon
“I love this soup. It’s inexpensive, uncomplicated, unfussy and unapologetically delicious. The creamy nuttiness of the cauliflower combines beautifully with the woodiness of the sage and the deliciousness of the bacon.” – Sarah Graham
Serves: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
1 Tbsp olive oil
250 g leeks, roughly chopped
1 large onion, chopped
250 g bacon, diced
2 cloves garlic, chopped
1 tsp dried sage
500 g cauliflower, roughly chopped
3 cups chicken or vegetable stock
1 cup milk
Salt and freshly ground black pepper
For the Stilton toasts:
¼ cup crumbled Stilton cheese (or any soft cheese, such as Camembert)
4 slices ciabatta
Freshly ground black pepper
1. Heat the olive oil in a large pot and cook the leeks, onion and 150 g of the bacon for 3–4 minutes until the onions are translucent. Add the garlic and sage and cook for a further minute.
2. Add the cauliflower, 2 cups stock and the milk, season well with salt and pepper, and bring to a gentle simmer for 15 minutes or until the cauliflower is cooked through. Remove from the heat, allow to cool slightly and then blend to the desired consistency.
3. Preheat the grill for the Stilton toasts. Spread the cheese over the ciabatta slices, add a sprinkling of black pepper and place on a lightly greased baking tray. Grill for 3-4 minutes or until the cheese is light golden and bubbling.
4. Fry the remaining bacon in a small frying pan until crispy and set aside.
5. Reheat the blended soup just before serving, adding the remaining stock as you do.
Dish the soup into bowls and garnish with the fried bacon. Serve immediately with the Stilton toasts.
Also keep in mind that this soup freezes well for up to 2 months. Practical? Definitely.