Preview

Cauliflower and pear cream with smoked bacon

APPETIZERS, Vegetables and Fruits

Creamy sweet and savoury soup, perfect for cold winter evenings. Cauliflower and Anjou pear simmered in chicken stock with a crunchy topping of smoked bacon.

Note Place the pears in water with a dash of lemon juice after cuting them to prevent their oxidation.

Ingredients

Recipe for 4 persons

For the cauliflower and pear cream

1 Unit(s)

Onion

0.50 Unit(s)

Cauliflower

2 Unit(s)

Anjou pear

10 Gr

Flour

750 Ml

Chicken stock

100 Ml

Cream 35%

100 Gr

Smoked bacon

Olive oil
Salt and pepper

Preparation time: 30 min

General preparation
Cut the bacon into small pieces. Slice the white onion. Cut the cauliflower into pieces. Peel the pears, remove the cores and cut them into pieces.
Cauliflower and pear cream preparation
In a saucepan, fry the bacon for 5 to 10 minutes until crisp. Remove the bacon from the pan and fry the onion in that pan over medium heat. Add the cauliflower and cook for 4-5 minutes until it caramelizes a bit. Add in the flour and cook for 1 minute while stirring. Pour the chicken broth in. Add the pears and cook for 20 to 25 minutes. Blend the soup with a hand blender. Adjust seasoning with salt and pepper then add the cream.
To serve
Pour the soup into the bowl. Garnish with cripy bacon bits and a drizzle of olive oil.