Cauliflower soup with bacon, croutons and parsley

Ingredients for Cauliflower soup with bacon, croutons and parsley

Instructions for Cauliflower soup with bacon, croutons and parsley

To prepare the Cauliflower soup with bacon, croutons and parsley recipe, please follow these instructions:

Cook the cauliflower and potatoes cut into smaller pieces in vegetable broth.
Add the mozzarella, corn flour and milk. Let the soup boil for around 3 minutes season with salt and freshly ground pepper and tag soup of heat.
Grill the bacon in a pan so crisp that it can be broken into smaller pieces. Take bacon of the forehead and put it to drain on a paper towel.
Cut the toast into small squares and grate them on the forehead in a little oil.
Came the soup in a blender, blend and pour the soup back into the pot. Warm the soup thoroughly.
Serve the soup garnished with bacon and fresh parsley.
Serve bread croutons.