Cauliflower and pear cream with smoked bacon

Appetizers, Vegetables and Fruits

Creamy sweet and savoury soup, perfect for cold winter evenings. Cauliflower and Anjou pear simmered in chicken stock with a crunchy topping of smoked bacon.


Recipe for 4 persons

For the cauliflower and pear cream

1 Unit(s)
0.50 Unit(s)
2 Unit(s)
Anjou pear
10 Gr
Wheat flour
750 Ml
Chicken stock
100 Ml
Cream 35%
100 Gr
Smoked bacon
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

  • General preparation
    Cut the bacon into small pieces. Slice the white onion. Cut the cauliflower into pieces. Peel the pears, remove the cores and cut them into pieces.
  • Cauliflower and pear cream preparation
    In a saucepan, fry the bacon for 5 to 10 minutes until crisp. Remove the bacon from the pan and fry the onion in that pan over medium heat. Add the cauliflower and cook for 4-5 minutes until it caramelizes a bit. Add in the flour and cook for 1 minute while stirring. Pour the chicken broth in. Add the pears and cook for 20 to 25 minutes. Blend the soup with a hand blender. Adjust seasoning with salt and pepper then add the cream.
  • To serve
    Pour the soup into the bowl. Garnish with cripy bacon bits and a drizzle of olive oil.
Place the pears in water with a dash of lemon juice after cuting them to prevent their oxidation.

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