Cauliflower Soup with Bacons Bits

Nothing goes together better than winter and a warming velvety soup. We make a cauliflower soup regularly and keep pots of it stashed away in the freezer, bringing it out for lunches and light suppers. We like to serve it with things on top - a drizzle of olive oil, a drift of chopped parsley and best of all, a sprinkled of bacon bits sizzled up in the pan.  Our streaky bacon or lardons work brilliantly for this. 

Here's a recipe to keep you warm through the winter months. 

Cauliflower Soup with Bacon Bits

You will need: 
 A cauliflower and a leek or two
Chicken or vegetable stock 
Salt and pepper 
Nutmeg (optional) 
To serve: 
Cream and/or cheese such as parmesan, plus your choice of parsley, olive oil and of course, bacon bits - either chopped up bacon, or lardons (bacon cubed!) 

Chop and fry the leek in a large saucepan or pot until soft. 
Break the cauliflower into florets and add to the pan, along with the stock. 
Add salt now. 
Put the lid on and simmer until cauliflower is cooked, around 10 minutes. 
Cool a little, then blend with a stick blender. 
Season to taste with salt, pepper and nutmeg. 

To serve, warm through and add a little cream, some parmesan for a flavour boost. 
Sizzle your bacon in a pan and scatter across the soup, along with your choice of other garnishing. 
Eat and enjoy!