Smoked bacon, sauerkraut, cauliflower & white bean soup
Serves 6
INGREDIENTS
1 leek, finely sliced
1 onion, finely diced
2 x clove garlic, sliced
2 x carrots, diced
2 x stick celery, diced
60gm butter
60gm plain flour
2lt Chicken stock, hot
1/2 cauliflower, small florets
300gm cooked cannellini beans
2tbs chopped rosemary
2tbs chopped parsley
1.5 cups sauerkraut
400gm sourdough, 1cm dice
80ml olive oil
Salt & pepper
METHOD
1. Pre-heat oven to 180 °C for croutons.
2. Sauté the onion, garlic, celery, carrot, and bacon in butter until starting to colour and soft. Stir in the flour and cook for 2 minutes Add the hot chicken stock a little at a time, stirring continuously.
3. Bring to the boil, add the cannellini beans, simmer gently for 10 minutes.
4. Toss the sourdough cubes in the olive oil, lightly season, and bake at 180 °C for about 10 minutes until crunchy and golden.
5. Add cauliflower florets and continue to simmer for 5 minutes. Stir in the rosemary and sauerkraut and serve into bowls.
6. Top with parsley and croutons