Traditional Scottish Cauliflower And Bacon Soup - cooking recipe

Ingredients

one pint vegetable stock (600ml or Two and a half cups)
half pint milk (300ml or One and a quarter cups)
1 large onion (chopped)
8 slices bacon (chopped)
2 tablespoons vegetable oil (2 1/2 US tablespoons)
2 medium potatoes (chopped)
1 small cauliflower, cut into florets
salt and pepper

Preparation

Fry the onion and bacon in oil for 2-3 minutes. Stir in the potatoes, cauliflower and stock and bring to the boil. Cover and simmer for fifteen minutes or until tender. Liquidize the soup and then add milk. Reheat gently and season to taste. As an added touch, you can grill a couple of rashers of bacon until crisp; crush and sprinkle on top of the soup in the plate before serving.