Cream of cauliflower soup with olive oil and grilled bacon

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Crème de chou-fleur à l’huile d’olive et bacon grillé
A PDO
Preparation
10 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Gluten-free Automn Winter

Ingredients

A PDO
For 6 personnes
  • 500 g of cauliflower
  • 1 vegetable stock cube
  • 65 ml of fine semolina
  • 3 ml of ras al hanout
  • 70 ml single cream
  • 2 tablespoons of traditional-style olive oil
  • 600 ml of water
  • 6 slices of bacon

Tip

This traditional-style olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, with no bitterness.Traditional-style olive oils: PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives, and oils made from ripened olives. You can also try this recipe with a subtly flavoured olive oil!

Instructions

  • Sort through the cauliflower and wash it. Cut it into pieces, place it in a microwave-safe dish with a lid, along with the water and crumbled vegetable stock cube. Cook for 10 minutes at 600 watts (you can also use your hob).
  • Add the fine semolina, ras al hanout, salt and pepper, then finish cooking for 10 minutes.
  • Pour in the single cream and olive oil, then blend the mixture until smooth.
  • Place the bacon slices on a baking tray and cook them in the oven.
  • Serve the cauliflower soup drizzled with a little olive oil and topped with a crumbled slice of bacon.

Tip

This traditional-style olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, with no bitterness.Traditional-style olive oils: PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives, and oils made from ripened olives. You can also try this recipe with a subtly flavoured olive oil!
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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