But with the cooler weather has me whipping out my cookbooks and magazines and thinking about comfort food. I had a head of cauliflower in the fridge and we had a big day yesterday, so a quick, healthy and comforting recipe was in order. Cauliflower soup got the vote from the frills. It was yummy. Everyone had second helpings. Gave us all warm tummies. And it's pretty low fat if you use shortcut bacon - makes up for all these yummy things I've made and eaten this week!
1 head of cauliflower - approx 1.2kg
4 medium potatoes, peeled and sliced into 2cm thickness
4 rashers of bacon or 8 pieces of shortcut bacon, diced
1 leek (white part only) diced
2 cups chicken stock
1 can skim evaporated milk
Cut the florets off your cauliflower and boil/steam it with the potato slices until soft
In a large stockpot, add a little oil and over moderate heat, fry the leek and bacon, until soft. Add stock and raise the heat to a simmer.
When your potatoes and cauliflowers are cooked, drain well, then put in the stockpot with the other ingredients, and simmer for a further 15 minutes.
Transfer in batches, to your food processor and puree, when all is done transfer back to the stockpot.
Add a good lashing of pepper and the tinned evaporated milk, stir well.
Leave to simmer for a further 5-10 minutes, serve with buttered toast or bread.
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