- 1 head Cauliflower, roughly broken up
- 1 litre Chicken Stock
- 2 cloves Garlic, sliced
- 1 stalk Celery, leaves as well, roughly chopped
- 1/2 - 1 onion, roughly chopped
- 1 tablespoon Butter
- 200 ml cream
- Dash Nutmeg
- Salt and Pepper
- 1 - 2 rashers of streaky bacon
- 1 teaspoon finely chopped Chives
Place cauliflower and stock in a large saucepan, lid on, over medium heat and bring to a simmer.
In a small saucepan over medium heat, melt butter and add celery and onion, sauté for about 5 minutes, until you just get some colour, add the garlic and put the lid on for a further 5 minutes. Add the onion, celery and garlic to the cauliflower, and simmer for a further 5 - 10 minutes, or until everything is soft.
Cut the bacon into thin strips and fry until crispy, reserve.
Drain into the large saucepan, and reserve stock. Add the nutmeg,cream and about 1/2 the reserved stock, blend until very smooth, I use my stick blender.
Season to taste.
Serve with a dollop of cream in the centre, sprinkled with bacon, chives and freshly ground black pepper. I really like a nice, crusty bread too!!!!!