Creamy Cauliflower Smoked Bacon Soup

Fall is here .. temps have dropped overnight and a cold wind is howling.  Dinner tonight ... hearty soup with a farm-style Country Loaf and a little salted butter - YUM!

Many of you might think cauliflower is boring and pretty tasteless.  Right?  Well not in this recipe. The volume is turned up with some smokey bacon and smoked paprika.

Here are a few interesting facts on cauliflower:

• They came into being back in the 16th century and were considered 'honourable' in the garden because of their delicacy.
• They are available in 4 colours ... white (most common), orange (high in vitamin A and found in Canada), green (available in US and Europe and is also known as broccoflower) and finally purple (which carries an antioxidant that is also found in red cabbage and red wine).
• They are good for you as they are low in fat, low in carbs but high in dietary fibre.

I have a policy when making soup ... make enough to freeze a whole lot. 

This recipe makes about 4 litres in total

RECIPE

300g smokey bacon, diced

2 large yellow onions

2 cloves garlic, minced

2 cups leeks, chopped white and green parts

2 tsp smoked paprika

1 big head of cauliflower, chopped

6 cups chicken stock (pref homemade)

Bunch of fresh thyme

2 cups cream

Salt & pepper to taste

Crisp bacon in a little oil on medium heat in a Dutch oven (pot with tight fitting lid)

Remove bacon and drain on kitchen towel

Add onions, garlic, leeks and paprika to the same pot and sweat for a few minutes in the bacon fat

Once soft, add cauliflower and turn heat up

Once cauliflower has softened add stock and thyme and bring to the boil

Lower heat and simmer for 45 min

Remove thyme stems and carefully add to a blender and whizz until smooth

Return to pot, add cream, salt & pepper and heat through

Serve with a little reserved crispy bacon on top

4-Wild Mushroom Soup

This has got to be one of my all time favourite soups.  A little effort goes a long way, and if you going to make soup - make a lot.  This one freezes really well.

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4-Wild Mushroom Soup

130g Shitake mushrooms

150g Portobello mushrooms
100g Cremini mushrooms
100g Porchini mushrooms
Olive oil
115g + 1 tbs butter, divided
1 cup red onion, chopped
2 sprigs fresh thyme
1 tsp salt
1 tsp pepper
2 cups leeks, chopped white and green
1/2 cup flour
1 cup dry white wine
1 cup cream
1/2 cup parsley, finely chopped

Wipe mushrooms with a paper towel.  Do not wash with water!
Separate stems and coarsely chop
Chunky slice mushroom caps
To make the stock:
Heat oil and 1 tbsp butter in a large pot
Add stems, onion, 1 sprig thyme, salt, pepper and cook on medium for 10 min
Add 8 cups water, bring to the boil, reduce heat and simmer uncovered for 30 min
Strain, serving liquid
In a large pot heat remaining butter, add leeks and cook for 20 min until soft
Add chopped mushroom caps and cook another 10 min
Add flour and cook for 1 min
Add wine and cook for 1 min
Add stock, thyme salt and pepper and bring to the boil, reduce and simmer for 15 min
Add cream, parsley and season, heat through, but do not boil
Serve hot