Cauliflower Soup With Cheese And Bacon Crostini - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, chopped coarsely
2 cloves garlic, minced
1 None potato, chopped finely
2 1/4 lb cauliflower, trimmed, chopped coarsely
3 cups chicken stock
3 slices bacon, quartered
1 None baguette, sliced thinly into 12 crostini
1 tbsp whole grain mustard
4 oz thinly sliced Cheddar cheese
2 tbsp coarsely chopped fresh chives

Preparation

Heat oil in a large saucepan over low heat. Cook onion and garlic, stirring, until softened. Add potato, cauliflower, stock and 3 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, or until vegetables are very soft.
Meanwhile, to make the cheese and bacon crostini, preheat broiler. Arrange bacon on a foil-lined baking tray. Broil until browned and crispy. Broil bread slices until golden browned then spread mustard over 1 side. Top with cheese. Broil until cheese melts then top with bacon.
Blend or process cauliflower mixture, in batches, until smooth. Return to pan and stir gently over low heat until hot.
Distribute soup between serving bowls and sprinkle with chives. Serve with cheese and bacon crostini.