3 onions, finely chopped
250 g rindless shortcut bacon rashers, finely chopped
1 ½ litres (6 cups) chicken stock
1 kg cauliflower, trimmed, cut into small florets
150 g tub light cream cheese with chives
- Heat an oiled stockpot over a medium heat. Add onions and bacon. Cook, stirring occasionally, for about 10 minutes, or until onions are soft.
- Add stock and caulifower. Bring to boil. Simmer, covered, for about 10 minutes, or until caulifower is tender. Remove from heat. Cool for 10 minutes.
- Blend 3 cups of the soup until smooth. Return to soup in pot. Stir over a medium heat until hot. Remove. Stir in cream cheese until melted. Season with salt and pepper.
- Garnish with chopped fresh parsley (optional).