- 8 slices bacon, diced
- 2 tbsp butter
- 1 mini garlic (or 3 garlic cloves)
- 1 onion, diced
- 2 fennels, diced
- 4 stalks celery, diced
- 1 l chicken broth
- 2 tbsp corn thickener (e.g. Maizena)
- 2,5 dl milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- freshly ground black pepper
- fresh parsley for serving
- Melt butter in a large stockpot and add garlic, onion, fennel and celery. Cook about 3-4 minutes. Stir in cauliflower pieces (or cauliflower rice) and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add chicken broth and milk. Add corn thickener stirring constantly and cook for 5 minutes or until the soup thickens. Bring to boil and shimmer for 15 minutes until cauliflower is tender. Season to taste.
- Cook bacon strips in the microwave oven: Set a sheet of household paper on a large plate, set four strips of bacon side by side on the paper. Put another paper on top and and cook in the microwave for 3min. Make another set in the same way.
- Serve the soup with parsley and chopped bacon.
Our philosophical thoughts of the recipe:
You can use cauliflower rice to make the consistency of this recipe a bit thicker and smoother. This soup made a really nice dinner on a chilly September evening.