Ingredients:
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4 x Brumby’s Scotch Rolls
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1 tbsp butter
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1 medium onion (diced)
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2 cloves garlic (minced)
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1 medium cauliflower (roughly chopped)
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3 tsp chicken stock dissolved in 1 litre boiling water
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Half bunch parsley (finely chopped)
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1 1/2 cup cheddar cheese (grated)
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1/2 cup thickened cream
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200g streaky bacon (diced)
Method:
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Step 1:
Preheat the oven to 180 degrees celsius.
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Step 2:
In a large pot over medium heat, melt the butter, add the diced onion, bacon, and the garlic. Cook until soft.
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Step 3:
Add the chopped cauliflower, and cook for 2 minutes, stirring constantly.
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Step 4:
Add the chicken stock to the pot, cover, and simmer for 15 minutes.
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Step 5:
While soup is cooking, place the Scotch Rolls in the oven, and bake for 15 minutes, or until crunchy.
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Step 6:
Stir the cream into the soup, add the grated cheese and parsley. (Leave some parsley aside to sprinkle on top).
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Step 7:
Remove the pot from the heat and using a hand blender, blend the soup until creamy.
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Step 8:
Sprinkle with parsley and black pepper, and then serve with a toasted Scotch Roll for dipping.
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Step 9:
Watch the video to see it all come together!
Preheat the oven to 180 degrees celsius.
In a large pot over medium heat, melt the butter, add the diced onion, bacon, and the garlic. Cook until soft.
Add the chopped cauliflower, and cook for 2 minutes, stirring constantly.
Add the chicken stock to the pot, cover, and simmer for 15 minutes.
While soup is cooking, place the Scotch Rolls in the oven, and bake for 15 minutes, or until crunchy.
Stir the cream into the soup, add the grated cheese and parsley. (Leave some parsley aside to sprinkle on top).
Remove the pot from the heat and using a hand blender, blend the soup until creamy.
Sprinkle with parsley and black pepper, and then serve with a toasted Scotch Roll for dipping.
Watch the video to see it all come together!
