|1||cauliflower — florets|
|2||leeks — cleaned|
|1||onion — diced|
|1||garlic — cloves, crushed|
|1||bacon — streaky|
|nutmeg — ground, pinch|
|salt and freshly ground black pepper — to taste|
|cream — whipped or crème fraiche, to serve|
Place the bacon into a large heavy-based pot and over a medium heat, sauté until cooked, but still soft. Remove half the bacon and set aside.
Continue cooking the remaining bacon until crispy and then remove and set aside in a separate bowl.
Now add the butter, soft-cooked bacon, leeks, onion and garlic back into the pot and sauté over a low heat until sweated down and soft.
Add the cauliflower florets and sauté for a couple of minutes. Stir now and then.
Add the milk and water and the seasoning and nutmeg and leave to cook over a low-medium heat with the lid on.
Simmer like this for about 30-45 minutes or until the cauliflower is nice and soft. Add the other 50g of butter.
Using a stick-blender, blitz until the soup is smooth and creamy. Check the seasoning and add extra salt if necessary.
Serve with a dollop of whipped cream, the crispy bacon and a sprinkling of parsley.