Autumn Potato, Cauliflower and Bacon Soup

Ingredients

• Butter (a small piece)
• Extra-virgin olive oil (as needed to melt the butter and sauté the vegetables)
• Salt (to taste)
• Pepper (to taste)
• Chili pepper (a pinch)
• 1 Large carrot (roughly chopped)
• 1 Spring onion (sliced into rounds)
• 3 Medium potatoes (diced)
• 350 g Cauliflower (finely chopped with a knife)
• 2 cucchiai Flour
• 950 ml Broth (broth made with a stock cube is also fine)
• 6 fette Bacon (browned and chopped)
• 125 g Provolone (diced)

Steps

1. 1

   In a tall-sided pot, melt a small piece of butter with a little extra-virgin olive oil.

2. 2

   Add the roughly chopped carrot and sliced spring onion.

3. 3

   Add the diced potatoes.

4. 4

   Add the cauliflower finely chopped with a knife.

5. 5

   Season with salt, pepper and a pinch of chili pepper.

6. 6

   Add the flour and stir to distribute it among the vegetables.

7. 7

   Pour in the broth until the ingredients are covered; broth made with a stock cube can also be used.

8. 8

   Cook over medium heat, uncovered, until the broth has reduced slightly. If the soup becomes too dry, add a little water. The source does not specify the cooking time.

9. 9

   Meanwhile, brown the bacon in a pan and chop it.

10. 10

    When the broth has reduced slightly, lightly blend the soup with an immersion blender, leaving some pieces whole.

11. 11

    Add the chopped bacon and diced provolone, then stir well.

12. 12

    Let the soup rest for 5 minutes before serving.

Notes

The source does not indicate the weight of the piece of butter or the amounts of oil, salt and pepper; it also does not specify how long to cook the vegetables. The serving indication says 2/3 people.

Nutrition per serving

• first course
• soup
• comfort food
• autumn
• not vegetarian
• not gluten-free
• one-pot cooking