Summary

Ingredients

• 1 head cauliflower (approx. .5 kg)
• 1 onion (s), peeled
• 2 tablespoon butter
• 600 ml vegetable stock, instant
• 300 ml milk
• 8 slices bacon (0 g)
• salt and pepper
• 0.5 ½ bunch chives
• 100 g whipped cream
• Nutmeg, freshly grated

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Instructions

1. Clean the cauliflower and cut into florets. Finely dice the onion. Sweat in 1 tablespoon of hot butter until translucent. Pour in the stock and milk, bring to the boil. Add the cauliflower (except for 2 florets). Cover and cook for about 15 minutes.
2. Cut the bacon slices into pieces. Cut the set aside cauliflower florets into thin slices. Fry both sides with the bacon in the remaining hot butter for about 3 minutes. Season the cauliflower slices well with salt and pepper.
3. Wash the chives, pat dry and cut into rolls. Whip the cream until stiff. Puree the soup and fold in the whipped cream.
4. Season well with salt, pepper and nutmeg. Serve the soup with bacon, cauliflower slices and chives.