1 tablespoon butter
500 ml water
1 slice of bacon
300gr cauliflower (fresh of frozen)
3 tablespoons heavy cream
Salt and pepper
Melt the butter over low heat and sauté the bacon. Combine this with the water and cauliflower in a large saucepan and simmer until the cauliflower is tender. Use a slotted spoon to transfer the cauliflower into a blender and then pour one ladle of the broth. Blend. Be careful, leave the feeder cap open to release the steam because the steam tend to make the lid “explode”.
Pour the mixture back into the saucepan. Stir in the cream and add salt and pepper to taste.
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