Leek and cauliflower soup with crispy bacon

Preperation time: 15 mins
Cooking time: 30 mins
Serves: 4

Recipe Ingredients

850ml chicken stock;
50g smoked bacon lardons;
1 small cauliflower, trimmed and chopped;
3 large leeks, thinly sliced;
2 large potatoes, peeled and diced;
1/4 of a whole nutmeg, grated;
salt an pepper;
2 tsp English mustard;
300ml semi-skimmed milk;
to serve:
115g smoked bacon lardons;
2 spring onions, finely chopped

Recipe Method

Put the stock in a saucepan and bring to the boil. Add the bacon lardons, vegetables, nutmeg and season with salt and pepper. Cover and simmer for about 20 minutes until the vegetables are tender.

Pour the mixture into a blender, and process untill smooth. Return soup to pan and stir in the mustard and milk. Gently heat through.

Fry the remaining bacon lardons until crisp and drain on kitchen paper. Serve the soup with the crispy bacon and spring onions sprinkled on top.