- Serves 4
- Preparation Time 20MINS
- Cook Time 25MINS
1 tblsp olive oil
100g streaky bacon rashers, thinly sliced
1 onion, thinly sliced
1 clove garlic, crushed
200g washed potato, peeled, chopped
1kg cauliflower, trimmed, chopped
4 cups (1 litre) Campbell’s Real Stock – Chicken
¾ cup pure cream
½ cup hazelnuts, toasted
STEP 1 Heat oil in a large saucepan. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crispy. Drain on absorbent kitchen paper.
STEP 2 Add onion and garlic to same pan. Cook, stirring occasionally, until soft. Add cauliflower, potatoes and stock. Bring to boil. Simmer, uncovered, for about 25 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
STEP 3 Blend mixture in a blender, in batches until smooth. Stir in cream.
STEP 4 To serve, top with bacon and hazelnuts.