Difficulty: Easy - for beginners
Dietary guidance: n g
1 whole head of cauliflower, leaves and stems discarded
1 1/2 litres of chicken stock
2 middle rashers of bacon
1 cup of cream
1 sping onion or a few snips of chives
salt and pepper to taste
1 tblspoon of olive oil
heat 9 litre stock pot with olive oil.
Fry rashers of bacon in the oil and when cooked remove and put to the side.
saute the shallots over low-med heat, until clear.
add cauliflower florets
cover with chicken stock and if needed more water to well
cover pot and slowly bring to the boil and cook until cauliflower is pretty much falling apart.
Whizz using a stab mixer whilst adding cream.
reheat bacon using grill or oven.
season soup, serve with bacon and chives sprinkled over the top