In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
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.
Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
Blend cauliflower until smooth using either a stick mixer or a food processor.
Return to pan, stir in cream.
Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Separate cauliflower and cut into small pieces. Boil with chicken & bacon stock until very tender. Fry bacon until crisp, place on paper towel to drain. Saute onion in bacon fat until soft, about 8 minutes.
Place onion and cooked cauliflower in food processor with some of the broth (how much broth depends on how thick you want it). Add butter and cream and pulse until creamy. Sprinkle in salt and pepper to taste.
Top with cooked bacon and cheese and serve.
Brown ground chuck and drain.
In large saucepan add soup, tomato sauce and meat.
Use one empty soup can and add milk (enough to make almost a full can).
Add to soup mixture.
Slowly allow to heat to desired temperature (no need to boil).
Add cheese and stir to melt.
Add crumbled bacon just before serving.
Saute onion, bell pepper and garlic in 3 tablespoons of oil. Dilute bean and bacon soup to desired consistency.
Add all other ingredients and simmer 2 hours on low.
Add smoked sausage, if desired.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
n a large saucepan and saute the onion, cauliflower and potatoes for 3
risp. Remove the bacon with a slotted spoon and drain on paper
mins, until soft. Add cauliflower and potatoes. Cook, stirring, for 2
Heat a large saucepan over high heat, lightly coat with oil and saute leek for 4-5 mins, or until tender. Add cauliflower and stock. Bring to a boil and simmer for 8-10 mins, until tender. Using a hand blender, process soup until smooth. Blend in half-and-half and 2/3 of the Parmesan. Reheat gently and season to taste.
Serve topped with reserved cauliflower florets and remaining Parmesan.
Fry bacon in a large pot until
Heat oil in a large saucepan on medium heat. Cook onion 5 mins, stirring, until soft. Add potato and cook another 2 mins. Add cauliflower and stock; bring to a boil.
Reduce heat to low. Simmer 15 mins, until potato and cauliflower are tender. Puree with a immersion blender until smooth. Season to taste. Serve soup sprinkled with grated cheese.
Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Heat olive oil in pan.
Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
Add cauliflower and half of the beans. Pour in the stock.
Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
When serving, garnish with parsley. Goes great with crusty bread!
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Chop all vegetables. Pan fry cauliflower and broccoli in a very hot
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
Heat butter in a large saucepan. Cook onion, garlic and bacon until onion softens. Add flour and continue stirring until mixture thickens and bubbles. Gradually add stock and milk. Stir until soup boils and thickens.
Stir in potatoes and return to a boil. Reduce heat and simmer, covered, for about 20 mins, or until potato softens. Stir in cream and chives. Serve hot.
In a large skillet, over medium heat, saute the cauliflower, onion and crumbled bacon in the margarine.
Whisk in the flour.
Add the chicken stock, milk and Worcestershire sauce.
Stir in the cheese and, as soon as the cheese melts, the parsley.
Continue to simmer over low heat until the cauliflower is tender.