Creamy Cauliflower Soup with Bacon

Ingredients

• 4 slices of breakfast bacon
• 1 Shallot
• 1 Garlic clove
• 100 g Celery Root
• 600 g cauliflower florets
• 2 tbsp sunflower oil
• 800 ml vegetable broth
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp chives sprigs

Instructions

1. 1.

   Cut the bacon slices into thirds and crisp them in a pan without added fat. Remove and set aside. Peel and dice the shallot, garlic, and celery root. Wash and drain the cauliflower. Sauté all vegetables lightly in hot oil. Reserve some cauliflower florets for garnish.

2. 2.

   Deglaze with broth and simmer gently for about 25 minutes, stirring occasionally until tender. Puree finely, stir in cream and crème fraîche, season with salt, pepper, and nutmeg. Serve in soup bowls, garnished with reserved cauliflower and bacon strips, sprinkled with chives sprigs.