Cauliflower Soup

Cauliflower is one of my favorite fall vegetables.  I decided to make some soup with it after a trip to Lewins Farm caused me to end up with a head of it.  This soup is thick and delicious.  I top it with bacon and cheddar.  What's better than a vegetable soup topped with bacon and cheese.  This soup freezes well.  If you want to make this vegetarian omit the bacon and replace it with olive oil and use vegetable stock

Makes 2 quarts

Ingredients

2 sliced bacon, diced
1 onion, diced
1 garlic clove, minced
1 head cauliflower, cut into florets
4 cups chicken stock or vegetable stock
1 tsp salt
1/4 tsp white pepper
1 cup heavy cream
1/2 cup shredded cheddar

Here's how:

Brown the bacon in a large pot.

Remove the bacon from the pot and set aside.

Add the onion to the pot of bacon fat and saute for 3 minutes.

Add the garlic and saute for 2 minutes.

Add the cauliflower, stock, salt and pepper.

Bring to a boil and then let simmer, about 30 minutes, until the cauliflower is soft.

Puree the cauliflower with an immersion blender or in a food mill or a food processor.

Add cream and heat through.

Serve topped with reserved cheese and bacon.