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Milly's Summer Catalogue

Cream of cauliflower soup with crispy bacon and prawns

INGREDIENTS

20g butter
1 onion, chopped
2 cloves garlic, chopped
700g cauliflower, cut into small pieces
2 cup good quality chicken stock
2 cups milk
½ cup cream
Salt and pepper to taste
1 tbsp olive oil
4 rashers streaky bacon chopped
120g prawns, cut in half
2 tbsp chopped parsley, garnish

Melt the butter in a large pot, add the onion and garlic and sauté for four or five minutes without browning.

Add the cauliflower, stock and milk then cover and cook for 15 minutes until the cauliflower is completely soft.

Using a stick blender or kitchen blender, puree until very smooth. Return the soup to a clean plot, stir through the cream, season and reheat.

Just before serving heat the olive oil in a frying pan and cook the bacon until crisp. Add the prawns and cook through.

Serve topped with the bacon and prawns and sprinkle with fresh parsley.

Recipe from New Zealand Herald's Viva magazine.