Cream soup of cauliflower with bacon
4 servings
40 minutes
Cauliflower cream soup with bacon is a delicate and aromatic dish from European cuisine that delights with its velvety texture and deep flavor. The origins of such soups trace back to French gastronomy traditions, where vegetables are combined with cream to create a refined taste. Cauliflower adds softness and a slight sweetness to the soup, while crispy bacon contributes a rich smoky aroma and crunchy texture. Cream gives the dish silkiness, and fresh dill adds a subtle piquant freshness. This soup is perfect for a cozy dinner in cold weather, and its exquisite taste makes it worthy of even festive tables. It is served hot, complemented by fresh bread or croutons for complete enjoyment.
1
Divide the cauliflower into florets.
- Cauliflower: 1 head
2
Sauté finely chopped onion in a thick-bottomed pot.
- Onion: 1 head
3
Place the cauliflower on top and pour water so that the vegetables are completely covered.
- Cauliflower: 1 head
4
Bring to a boil and cook for 20 minutes.
5
To salt.
- Salt: to taste
6
Add hot cream.
- Cream 23%: 150 ml
7
Sprinkle with ground pepper.
- Ground black pepper: to taste
8
Heat the cream soup for another 3-5 minutes.
9
Remove from heat and blend until smooth.
10
Fry the finely chopped bacon in a pan.
- Bacon: 100 g
11
Serve the soup with added fried bacon and finely chopped dill.
- Bacon: 100 g
- Dill: to taste
