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Filippo Berio Olive Oil, Mild & Light in Colour500ml
500mlItem price
£7.95Price per unit
£1.59/100mlThis rich and creamy soup is topped with crunchy, salty bacon and ciabatta croutons.
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Heat the oil with the butter in a saucepan and gently fry the leeks and cauliflower for 6-8 minutes, stirring frequently, until softened. Add the onion, stock and chopped rosemary, and heat until simmering. Cover and cook gently for 15 minutes until all the vegetables are tender.
Heat a dry frying pan, add the ciabatta and heat until the bread is lightly browned. Tip out onto a plate. Add the bacon to the pan and cook until crisped. Return the ciabatta to the pan with the rosemary sprigs and heat through for a couple of minutes.
Use a food processor to purée the soup, then add half the crème fraîche, plenty of black pepper and heat through. Transfer to soup bowls, swirl in the remaining crème fraîche and scatter with the crouton mix, discarding the rosemary sprigs.
When preparing cauliflower, don’t waste the leaves. Choose any unblemished ones, chop or leave them whole, and keep them for roasting or stir frying. They will add plenty of crunch and flavour.
Typical values per serving when made using specific products in recipe
Energy | 1,301kJ/ 312kcals |
---|---|
Fat | 17g |
Saturated Fat | 6.1g |
Carbohydrates | 27g |
Sugars | 9.7g |
Fibre | 5.5g |
Protein | 13g |
Salt | 1g |
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£7.95Price per unit
£1.59/100ml0 added
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£1.90Price per unit
£7.60/kg0 added
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62p each est.Price per unit
£2.95/kg0 added
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£1.10Price per unit
£1.10 each0kg added
0kg in trolley
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18p each est.Price per unit
£1.15/kg0 added
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£1.55Price per unit
£3.23/100g0 added
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80pPrice per unit
40p/10g0 added
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£2.25Price per unit
£1.13 each0 added
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£2.60Price per unit
£10.40/kg0 added
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£3.00Price per unit
£13.22/kg