Cauliflower & Bacon Soup
1 brown onion - diced
2 garlic cloves - crushes
4 rashers diced bacon
Olive oil
6 x thyme leaves
1 litre of vegetable stock
300ml cream
Salt & parsley to taste
Fry off in large pot
Add half dozen thyme leaves (or dried thyme as substitute), keep frying until all softened
Add full size cauliflower - approx 750grms, cut up into small florets and add to pot.
Then add 1 litre vegetable stock
and 300ml cream, bring to the boil and simmer for 10mins
once tender, blend as coarse or smooth as desired
Add salt & parsley to taste
