Broccoli, Cauliflower and Bacon soup
2 green shallots, thinly sliced, pale and dark sections kept separate
800gm Broccoli and or cauliflower, cut into florets
750ml (3 cups) Chicken Liquid Stock
250ml (1 cup) thickened cream, plus extra, to drizzle
180g bacon, thinly sliced
Extra virgin olive oil, to drizzle
25g (1/3 cup) shaved parmesan
Heat the butter in a large saucepan over medium heat until foamy. Add the shallot slices. Cook, stirring, for 1 minute or until softened.
Add the Broccoli and Cauliflower and stir to coat. Pour in the stock and bring to a simmer. Reduce heat to low and simmer, partially covered, for 20 minutes or until the cauliflower is tender. Stir in the cream. Set aside to cool slightly.
Meanwhile, cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, for 5 minutes or until crisp. Remove from heat.
Use a stick blender to blend the soup in the pan until smooth. Bring soup to a simmer over high heat. Season with salt and white pepper.
Divide the soup among serving bowls. Drizzle over the extra cream and olive oil. Season and serve sprinkled with bacon, parmesan and dark shallot slices.
Serve with crunchy cheesy garlic bread.