Cauliflower and Smoky Bacon Soup

This cauliflower and smoky bacon soup is a bit different to the normal recipes I bring you. I really wanted to show you the versatility however of the Redmond RMC-M4502E Multicooker which I use for a lot of things in the kitchen.
I’ve previously made cakes, breads, fried food in it.  With it's 34 programs it can do much more, such as make stews, makes porridge, steams food and so on. This soup shows how it can be used in a couple of ways.

 Plus the soup itself is delicious and a great idea for this chilly time of year. I have also been experimenting with other soup recipes as we like to try different ones each year for the starter to our Christmas dinner.

I fried off cut up pieces of smoked back bacon in the Multi Cooker first and it got really crisp, rendering a lot of fat. This fat was then kept in the bowl of the Multi Cooker after I had removed the crisp bacon bits. 

I used this to fry my onion and garlic before I then added my chicken stock and cream. I chopped up the head of a large cauliflower and put that in the bowl of the Multi Cooker too. I set it to the soup function and left it alone for 30 minutes with the lid down.

I came back, popped the lid and the cauliflower was tender and the whole thing was gorgeous aroma. I turned off the cooker and let it cool a little before I took a stick blender and whizzed the whole thing up.

This made the mix a creamy color and looked divine.
To serve, I spooned some into bowls and scattered over the remaining bits of bacon and some chopped spring onion.

The Multi Cooker has a keep warm function, so if you are going back for seconds, or have prepared it slightly ahead of time, then this is a great way to keep it on low heat.
 I would recommend the soup for Christmas or anytime. And of course the multi cooker which is such a bonus in the kitchen. Ideal if you are short on space or not enough rings on the hob for example! 
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Cauliflower and Smoky Bacon Soupby S Vettese November-14-2017A warming soup with smoky bacon goodness and cauliflower flavor.Ingredients

• 450 grams smoked back bacon
• 1 large white onion, chopped
• 3 garlic cloves, grated
• 1.2 litres chicken stock
• 2 bay leaves
• 250 ml single cream
• 1 large cauliflower, cut into florets
• 2 spring onion

InstructionsChop the bacon into pieces about one inch in size. Place into the multicooker without fat and set to fry for about 10 minutes.Remove the bacon from the multicooker leaving the rendered fat behind.Add the chopped onion and grate the cloves of garlic into the bowl with the hot bacon fat. Fry until the onion becomes translucent.Add the chicken stock, bay leaves, cream and cauliflower to the multicooker and set to soup setting for about 30 minutes. Close the lid.Check the cauliflower is tender and then turn off the multicooker. With a stick blender carefully blend the soup until smooth.Serve in bowls, with a scatter of the bacon and some chopped spring onions to garnish.DetailsPrep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 1.5 litres