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.
L'idée déco Place the pears in water with a dash of lemon juice after cuting them to prevent their oxidation.
IngredientsRecipe for 4 persons
For the cauliflower and pear cream
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
- General preparationCut 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 preparationIn 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 servePour 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.