The Stephanie Alexander Kitchen Garden Program continues to be popular, with Year 4 students heading to the kitchen this week to make a delicious creamy cauliflower and potato soup with crispy bacon.
Creamy cauliflower and potato soup with bacon
1 tablespoon olive oil
1 rasher of bacon, finely chopped
1 garlic clove, crushed
1 leek, halved, washed, thinly sliced
1/4 cauliflower, trimmed, cut into small florets
200g Sebago or Desiree potatoes, peeled, diced
4 cups Campbell’s Real Stock Chicken
1/4 cup light thickened cream
4 crusty bread rolls, to serve
Step 1. Heat olive oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp.
Step 2. Remove to a plate lined with paper towel.
Step 3. Add the garlic and leek to the saucepan. Cook, stirring often, over medium heat for 5 minutes.
Step 4. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender.
Step 5. Stir in half the bacon.
Step 6. Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot.
Step 7. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with a crusty bread roll.

Michelle Downie
Head of Food Technology