Ingredients

• 25g butter
• 2 green shallots, thinly sliced, pale and dark sections kept separate
• 800g cauliflower, cut into florets
• 750ml (3 cups) Massel Chicken Style Liquid Stock
• 250ml (1 cup) thickened cream, plus extra, to drizzle
• 180g bacon, thinly sliced
• Extra virgin olive oil, to drizzle
• 25g (1/3 cup) shaved parmesan

Method

• Step 1 Heat the butter in a large saucepan over medium heat until foamy. Add the pale shallot slices. Cook, stirring, for 1 minute or until softene

• Step 2 Add the cauliflower and stir to coat. Pour in the stock and bring to a simmer. Reduce heat to low and simmer, partially covered, for 20 minutes or until the cauliflower is tender. Stir in the cream. Set aside to cool slightly.
• Step 3 Meanwhile, cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, for 5 minutes or until crisp. Remove from heat.
• Step 4 Use a stick blender to blend the soup in the pan until smooth. Bring soup to a simmer over high heat. Season with salt and white pepper.
• Step 5 Divide the soup among serving bowls. Drizzle over the extra cream and olive oil. Season and serve sprinkled with bacon, parmesan and dark shallot slices.