Summary

Ingredients

• 500 g cauliflower
• 1 bunch spring onion (s)
• 1 tablespoon margarine
• 50 ml white wine
• 800 ml vegetable stock
• 80 g pork belly, lean
• 2 slices toast
• 0.5 tablespoon ½ butter
• 1 bunch parsley
• 100 ml cream
• some lemon peel, grated
• 1 pinch (s) cayenne pepper
• salt

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Instructions

1. Rinse the cauliflower in cold water and then divide it into small florets. Clean and chop the spring onions.
2. Heat the fat in a saucepan and sauté the spring onions in it. Add the cauliflower florets, pour in the white wine and bouillon and cover and cook for 20 minutes.
3. In the meantime, cut the pork belly into small cubes. Chop the toast into small cubes.
4. In a coated frying pan without added fat, slowly fry the bacon in its own fat until it is lightly crispy. Then add the butter and let it froth, add the bread cubes and fry briefly until they are golden. Drain everything on kitchen paper. Finely chop the parsley.
5. Lift out half of the cauliflower florets with a slotted spoon and set aside.
6. Pour the cream into the soup and puree as finely as possible with the hand blender. Season to taste with a little grated lemon zest, cayenne pepper and a little salt.
7. Add the cauliflower florets that you have set aside and 2/3 of the parsley to the soup and let it get well hot.
8. Arrange the soup in deep plates and sprinkle with the bacon, croutons and the remaining parsley.