1. Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes. 2. Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft. 3. Blend cauliflower until smooth using either a stick mixer or a food processor. 4. Return to pan, stir in cream. 5. Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper. 6. Serve soup in bowls sprinkled with extra bacon and chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
