Ingredients
• 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
• 1 celery stalk, thinly sliced
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 potatoes (about 400g), chopped
• 1.5L (6 cups) chicken stock
• 1 bay leaf
• 1 large (about 1kg) cauliflower, cut into florets
• 1/2 cup (125ml) thickened cream
• 1 cup (80g) finely grated parmesan
• 3 bacon rashers, chopped
• 4 bread rolls
• Grated nutmeg and finely chopped flat-leaf parsley, to serve
Method
1. Preheat the oven to 200°C. Line 2 baking trays with foil.
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.
3. Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the cream and 1/2 cup (40g) parmesan. Season to taste.
4. Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tablespoon oil and sprinkle with 2 tablespoons parmesan. Roast for 10-12 minutes or until crisp. Put the bread rolls on a separate tray, sprinkle with remaining 1/3 cup (25g) parmesan and bake for 2 minutes or until golden.
5. Divide soup among 4 bowls, then top with crispy cauliflower and bacon. Sprinkle with nutmeg and parsley, drizzle with oil and serve with bread rolls.
