Ingredients

The following ingredients have 4 Servings
  • 120 g streaky smoked bacon (chopped small)
  • 1 tsp lard
  • 400 g cauliflower
  • 900 g chicken stock
  • salt and white pepper
  • 60 g extra-strong, full-fat Cheddar cheese (grated)
  • smoked sea salt flakes
  • freshly ground black pepper
  • chopped parsley (to garnish)

Instruction

  • Fry the bacon pieces in a pan with the lard until golden and crispy.
  • Use a slotted spoon or skimmer spoon to remove the bacon and set aside to keep warm. Do not discard the rendered fat left in the pan.
  • In the meantime, trim the cauliflower into even-sized pieces.
  • Bring the chicken stock to a boil in a large pan and add the cauliflower. Simmer over moderate heat, covering the pot partially with a lid.
  • Cook until the cauliflower completely softens. Once you are satisfied (pierce a floret with a fork - it should immediately fall off), pour the rendered fat and oil from the bacon pan into the pan of cauliflower.
  • Use a hand blender to blitz the mixture to a smooth soup.
  • Stir in half the grated extra-strong Cheddar cheese and allow to melt in. Season the soup with salt and white pepper.
  • Divide the soup between two warm bowls and scatter over the remaining grated extra-strong Cheddar and the warm, crispy bacon bits. Finish with a scattering of smoked sea flakes and freshly ground black pepper. Garnish with chopped parsley and serve.