1 Medium Cauliflower
4 strips Bacon
1 tbsp Butter
1 medium Onion
Garlic (minced)2 cups
1 bay leaf
1 tsp Dried Thyme
1/2 tsp Chili Flakes
1/2 cup half and half
1 cup sharp Cheddar Cheese
Salt and pepper to taste
To make the soup on the stove top, take a heavy bottom soup pot.
Cook bacon till crisp. Chop bacon and set aside.
Add butter followed by onion and garlic.
Saute till onion has softened and raw garlic smell is gone.
Add cauliflower florets and chicken stock.
Cover and cook for 10-12 minutes until cauliflower is soft and tender.
Add cream, cheddar cheese and chilli flakes.
Mix everything and smash a few cauliflower florets with the back of the spatula. Adjust seasoning.
While serving sprinkle crisp bacon and more cheese if required.