Traditional Scottish Cauliflower and Bacon Soup
Warm, hearty, and irresistibly creamy, Traditional Scottish Cauliflower and Bacon Soup is the ultimate comfort food for chilly days. This classic recipe combines tender cauliflower florets and velvety potatoes with the savory richness of crispy streaky bacon, all brought together in a luxurious, blended broth made with chicken stock and a splash of milk. The subtle hints of garlic and onion add depth, while the double cream elevates the soup to restaurant-quality indulgence. Perfectly seasoned and topped with a garnish of fresh parsley and crunchy bacon bits, this soup is as visually inviting as it is delicious. Pair it with crusty bread for a wholesome meal that’s sure to become a family favorite. Quick to prepare and packed with flavor, this traditional Scottish specialty is a must-try for soup lovers.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 150 grams Streaky bacon
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 medium, cut into florets Cauliflower head
- 1 medium Potato (peeled and diced)
- 1 liter Chicken stock
- 250 milliliters Milk
- 50 milliliters Double cream (optional)
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Ground black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Heat a large pot over medium heat and add the butter. Once melted, add the streaky bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Add the cauliflower florets and diced potato to the pot, stirring to coat them in the onion and garlic mixture.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the cauliflower and potato are soft and tender.
Remove the pot from the heat and use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend, then return it to the pot.
Stir in the milk, along with the double cream if using, and return the pot to low heat. Allow the soup to heat through without boiling. Season with salt and black pepper to taste.
Serve the soup hot, with a sprinkle of reserved crispy bacon and fresh parsley on top for garnish. Enjoy with some crusty bread on the side if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 34.3 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 602 mg | 46% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3208 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
