Creamy Cauliflower Soup with Bacon and Crispy Crumb

Creamy Cauliflower and Bacon Soup

An original recipe by Not Quite Nigella

• 1kg/2lbs cauliflower

• 3 rashers middle bacon

• 2 litres/8 cups of stock

• 1/3 cup cream

• 1/4 cup of dried breadcrumbs (for crispy crumb topping)

Step 1 - Slice 2 of the rashers of bacon into smallish pieces-it doesn't really matter that much as it will be blended up. Cut caulifower into florets and bring to boil with the rashers stock and simmer for 30 minutes until the cauliflower is broken up and soft.

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Step 2 - Meanwhile fry the remaining rasher of bacon - you don't need to add any oil to the pan as the bacon is fatty - and crumble or cut into pieces and set aside. Then using the rendered bacon fat, fry the breadcrumbs until golden (or clean the pan and use oil if you feel that this is too unhealthy).

Step 3 - In a blender, whizz the cauliflower soup in two batches with the cream until it becomes a smooth puree. Ladle into a bowl and sprinkle over with the crispy crumbs and crumbled bacon pieces.