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1 Creamy Cauliflower Soup with Bacon, Parmesan crunch

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Creamy Cauliflower Soup with Bacon, Parmesan crunch

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Ingredients

6 portion(s)

Bacon Parmesan Crunch

  • 80 grams Parmesan cheese cubed
  • 2-3 bacon rashers, (cut in 6)
  • 150 grams cauliflower florets, chopped small

Soup

  • 2 Garlic cloves peeled
  • 1 brown onion, quartered
  • 1 Celery stalk chopped
  • 30 grams olive oil
  • 300 grams potato, peeled and cubed
  • 650 grams cauliflower florets, in small pieces
  • 1 Bay Leaf Dried
  • 900 grams Warm Water (55-60C), Roughly
  • 40 grams vegie stock paste
  • 150 grams Philadelphia cooking Cream, (Or cooking cream)
  • Ground or grated nutmeg, Pinch
  • salt and pepper to taste
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  • 6
    34min
    Preparation 8min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Bacon Parmesan Crunch

  1. 1- Preheat oven to 200 C and line tray with baking paper

    2- Add Parmesan cheese cubed Closed lid Biltz 10 sec/Sp 8, set aside in bowl

    3- Add 2-3 Bacon Rashers Closed lid Blitz 3 sec/Sp 5.5, and place on baking tray

    4- Sprinkle half of the reserved Parmesan Cheese (40g) over the bacon,  scatter on small cauliflower pieces, drizzle with 1 tbsp Olive Oil and Bake for 15-20 mins until crispy. 

     * keep 40 grams reserved Parmesan for Soup. 

    2. Soup

  2. 1- Place Garlic cloves, onion & celery in bowlClosed lid Blitz 5sec/Sp 5, 2- Add 30 grams of Olive oil & sauté 5 mins/100 C/Sp 2

    3- Add Potato cubes and cauliflower florets & sauté a for 5 mins/100 C/Sp 2

    4- Add water, stock paste, and Bay leaf Closed lid 15 mins/100 C/ Sp 1

    5- Once cooked, Blitz 10 sec/ up to Sp 9 until smooth

    6- Add reserved Parmesan cheese (40 grams) & philly cooking cream cook for 1 min/90 C/ Sp 2.

    7- Sprinkle with pinch of nutmeg season to liking and place in serving   bowls. Top with Bacon Parmesan Crunch and serve.

10

Accessories you need

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Tip

 Bake Bacon Parmesan crunch until crispy times a guide depending on different oven temps watch not to burn cauliflower.

You can use cream in place of Philadelphia cooking cream.

i usually serve with warm crusty bread and butter (tmx made of course) 

ENJOY!!!! 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • One of our favourite recipes, thank you for...

    Submitted by Neen001 on 2. March 2020 - 14:13.

    One of our favourite recipes, thank you for sharing 😊

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  • Glad you loved it, it's a

    Submitted by jo_jo77 on 25. July 2015 - 22:24.

    Glad you loved it, it's a favourite of our family, if you get a chance could you star rate it too? Cheers Jo

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  • This is the most devine

    Submitted by brisbane on 22. July 2015 - 18:07.

    This is the most devine cauliflower soup ever! We loved it.  The crunch completely makes it!  I'm making it for the second time this week! 

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  • Thank you! My crunch cooks

    Submitted by jo_jo77 on 14. May 2015 - 15:31.

    Thank you! My crunch cooks fast I have a hot oven,glad you liked it!

     

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  • Delicious, the crunch is

    Submitted by tj on 13. May 2015 - 13:29.

    Delicious, the crunch is tasty, that will go into the lunchboxes, thermos,tomorrow with the crunch in a seperate container. I cooked my chrunch about 30 mins and kept stirring it.thanks for sharing. 

     

     

     

     

     

     

     

     

     

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