Cauliflower chowder with crispy sage and bacon
1 medium, finely chopped
1 individual, finely chopped
1000 g, (1 large) cut into small florets
250 g, (1 large) coarsely chopped
Salt reduced chicken stock
3 cup(s), (750ml)
⅓ cup(s), (80ml)
2 tbs, (16 fresh leaves)
85 g, finely chopped
- Heat 1 teaspoon of oil in a large saucepan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add cauliflower, potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until potato is tender.
- Add milk and stir to combine. Using a stick blender or food processor, process soup until almost smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, until heated through.
- Meanwhile, heat remaining oil in a small non-stick frying pan over medium heat (see note). Add sage leaves and cook for 2 minutes or until crisp. Using a slotted spoon, transfer sage to a plate lined with paper towel.
- Reheat same pan over medium-low heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Top chowder with bacon and sage. Sprinkle with pepper to serve.