CAULIFLOWER, FRENCH SHALLOT, & BACON SOUP WITH GRUYERE TOASTS

Ingredients:

2 tablespoons butter

4 shallots, finely chopped

½ cup finely diced rindless bacon

900g cauliflower florets

100ml dry white wine

1.5 litres beef stock

1 cup water

Method:

Melt butter in a large saucepan over a moderate heat. Add the shallots & bacon and fry gently for 10 minutes or until the shallots are soft.

Add the cauliflower and wine. Turn up the heat, stir to mix well, then let the wine bubble for 30 seconds.

Add the stock and water and bring to the boil. Simmer for 30 minutes or until the cauliflower is soft.

Puree the soup with a stick blender or in a food processor.

Taste & season with salt and freshly ground black pepper, then served, topped with gruyere toasts.

Gruyere toasts:

Cut a sourdough baguette into diagonal slices and toast. Sprinkle with grated gruyere cheese then place under a hot grill until the cheese has melted & is bubbling. Sprinkle the toasts with finely chopped chives then serve.

Recipe courtesy NZ Gardener Garden Diary