I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.
Hope you like it.
You will be:
- Making the pork belly.
- Making the cauliflower soup.
You will need:
- a slice of pork belly for each serving (ingredients are here)
- a good slug of olive oil
- 1 celery stalk, rough chopped
- 1/2 onion, rough chopped
- 1 garlic clove, finely chopped
- 1 potato, rough chopped
- 3 cups PK’s Slow Cooker Chicken Stock
- 1 bay leaf
- 500g cauliflower florets
- 1/2 cup milk
- 1/2 cup parmesan cheese, grated
- water to taste, add in small portions if soup is too thick
- a long sharp knife
- a chopping board
- kitchen shears
- a deep pan
- stick mixer
- wooden spoon
Making the pork belly
Make and then chill a strip of pork belly for each serve. Please see the recipe here.
Making the cauliflower soup
- Chuck a slug of olive oil into the pan and bring it to a medium low heat.
- Add and sweat the chopped:
- 1 celery stalk
- 1/2 brown onion
- 1 garlic clove
- Add the bay leaf.
- Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
- Add the three cups of chicken stock and bring to the boil.
- Reduce heat and simmer for about 15 minutes or the potato is cooked.
- Allow to cool and add the 1/2 cup of milk and blend with a stick mixer.
- Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
- Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.
My original idea was to serve the soup with a piece of pork belly. I ended up doing so but chilled the soup and unlike the picture, chopped the pork belly into cubes. The pork belly’s skin was crisp enough to not be chewy but not be all about the crackling and the meat really complimented the soup’s gentle flavours.