Cauliflower Bacon Soup

Ingredients

• 1 brown onion (diced)
• 2 cloves garlic (crushed)
• 750 g cauliflower (chopped)
• 1 liter stock (chicken or veg)
• 1 tbsp olive oil
• 1 knob butter
• 10 leaves tarragon
• salt
• pepper
• tarragon leaves
• 100 g bacon lardons
• 50 g old bread (torn or chopped into 2cm pieces)
• bacon fat

Instructions

1. 1

   On a medium heat add the oil & butter to saucepan and sweat the onion & garlic for 2 - 3 mins / until soft

2. 2

   Add cauliflower and cook for a further 5 mins

3. 3

   Add the stock, bring to simmer and cook for 10 mins

4. 4

   Remove from heat, add tarragon and blend. Adjust seasoning as necessary

5. 5

   --- Garnish ---

6. 6

   For the croutons - drizzle bread with a little olive oil and sprinkling of salt. Toast in oven for 6/8 mins until crispy

7. 7

   Fry bacon on medium heat for about 5mins until crispy. Separate from bacon fat and set both aside