Ingredients

The following ingredients have 6 Servings
  • 1 ounce butter
  • 2 cloves garlic (crushed)
  • 1.3 lbs cauliflower (cut into florets)
  • 2 cups chicken stock
  • 10 ounces heavy cream
  • 1 teapoon pepper (ground)
  • 7 ounces bacon
  • 2/3 cup parmesan cheese (shaved)
  • salt (to taste)

Instruction

  • Place a large saucepan over high heat.
  • Add the butter and garlic and saute for 3 minutes.
  • Add the cauliflower and stir to coat in the butter. Saute for 2 minutes.
  • Add the heavy cream, chicken stock and pepper, and reduce the heat until the pot is simmering. Simmer for 15-20 minutes, until the cauliflower is tender.
  • While the cauliflower is cooking, prepare the bacon;In a large non-stick frying pan add the bacon and place over high heat. Saute for 10-15 minutes, until the bacon is starting to crisp.Set the bacon aside, while you blend the soup.
  • Using your stick blender, blend the soup into a smooth puree.
  • Add the bacon and parmesan cheese into the cauliflower soup and mix well with a spoon.
  • Taste the soup and add salt if desired.
  • Ladle into bowls and serve.