James Kavanagh and William Murray of Currabinny food company have teamed up with the McElhenny Tabasco brand to spice up our kitchens with a range of new recipes, such as this winter warming soup.
Roast Cauliflower and Bacon Soup
1 large head of cauliflower cut into florets
Tabasco – a few drops
1 small onion finely chopped
1 clove of garlic crushed
1 tbsp butter
1 bay leaf
3 tbsp of yoghurt
Thin bacon cooked until very crisp
Chicken stock
1. Preheat oven to 190°C.
2. Arrange cauliflower florets in a baking tray and drizzle with olive oil, season with salt and pepper and sprinkle with a few drops of Tabasco.
3. Roast for around 25 minutes, until tender.
4. In a pan cook the onion and garlic with the butter, until soft.
5. Add cauliflower and cook for a further two minutes before adding enough chicken stock to cover everything, along with a bay leaf.
6. Simmer for 15 minutes and blend with a hand blender until smooth and creamy.
7. Stir in yoghurt. Serve in bowls with crispy bacon and a few drops of Tabasco.?
For further information visit www.tabasco.com and www.currabinny.ie/recipes CL
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