Ingredients
- bacon 150.0 g
- cauliflower 800.0 g
- onion 150.0 g
- garlic 15.0 g
- butter 30.0 g
- Chicken Bouillon Cube 2.0 pcs
- heavy cream 100.0 ml
- chives 10.0 g
- ground black pepper 1.0 tsp
- table salt 0.5 tsp
Cooking Instructions
Slice the bacon into 1cm lardons. Always wash your hands and surfaces after handling raw pork.
Chop the cauliflower into small florets. Finely dice the onion and mince the garlic cloves. Finely snip the chives.
In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the onions until translucent, about 5 minutes.
Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy.
Use a slotted spoon to remove the bacon from the pan.
Drain the crispy bacon on paper towels and set aside for garnishing.
Add the garlic and cauliflower florets to the pot. Stir to coat the vegetables in butter.
Crumble in the bouillon cubes and add 800ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
Stir in the heavy cream and black pepper. Taste and add salt as needed.
Ladle the hot soup into bowls. Top generously with the crispy bacon bits and fresh chives.