Ingredients
1 - 2 strips of bacon
1 medium onion, chopped
1-2 carrots, chopped
2 Tablespoons vegetable oil
1-2 cloves of garlic,chopped
Salt & Pepper to taste
1/4 teaspoon ground cumin
1/4 cup chopped parsley
1 large head of cauliflower Slice section from the outside of head and roughly chop. Do not use the thick stem parts of the cauliflower)
1 quart chicken stock
1/4 cup of heavy cream (optional)
Preparation
Fry the bacon till crisp. Remove from pot and pour out much of the fat but leave 1 Tablespoon or so of the bacon fat and add vegetable oil, and sauté the onion and carrot for a few minutes. Then add the garlic. In a minute add the cauliflower. Mix well and add the stock. Stock should cover the vegetables, but do not add so much that the veggies appear to be swimming. Season with cumin, salt and pepper. Add parsley. Cook until the cauliflower is very tender. Roughly puree with a stick blender. Heat to a boil and then lower heat to a bare simmer. Add cream and mix, but do not allow to boil. Serve.
