1 head x 652g cauliflower (discard the hard stem and cut the floret into small pieces)
1 carrot (diced)
160g celery (diced)
1 onion (diced)
1 shallot (minced)
2 cloves garlic (minced)
2 sprigs thyme + more for garnishing
3 bay leaves
2 slices bacon (cut into strips)
3 cups water
2 tbsp concentrated chicken stock
2 tbsp all-purpose flour
2 tbsp full cream milk
2 tbsp heavy cream
1 tsp salt
¼ tsp cayenne pepper
¼ tsp coarsely ground black pepper
- Heat up a heavy based pot over medium high heat. Saute the bacon until crispy. Remove and drained on paper towel to absorb excessive oil.
- Use the remaining oil in the pot to saute the shallot, garlic, onion, celery and carrot until fragrant.
- Stir in the all-purpose flour and cook until it’s lightly browned.
- Add the cauliflower. Stir to combine.
- Pour in the water. Add the concentrated chicken stock, bay leaves and thyme. Turn to high heat and bring to a boil. Turn heat to low and continue to simmer for 15 minutes.
- Drain ¾ portion of the cauliflower out. Leave to cool a bit. Use a blender to blend it into a puree. Put back to the pot. Bring to boil again, add the full cream milk and heavy cream. Season with salt, cayenne pepper and coarsely ground black pepper.
- Ladle into individual serving bowl, top with some crispy bacon and thyme leaves. Serve hot.