Cauliflower cream soup

Ingredients for 4 servings:

• 1 liter broth, cold
• 1 dl white wine, dry
• 1 shallot(s), finely chopped
• 50 g butter
• 3 tbsp flour
• 700 g cauliflower, fresh, in florets
• 2 dl cream
• some parsley, finely chopped
• some chives, finely chopped
• 8 slice(s) Black Forest bacon
• 4 slice(s) white bread, cut into cubes or cut into hearts
• some olive oil
• some salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the butter in a pan, add the shallots, sauté briefly, then add the flour and toast slightly, but it should remain light in color. Deglaze with white wine while stirring with a whisk and immediately add the stock. Bring to a boil, add the cauliflower florets, and then simmer gently for a good hour (stirring frequently, so the cauliflower will break down nicely). Turn on the oven fan to about 150 degrees and let the bacon dry for a very short time until it is nice and crispy. Gently heat the olive oil in a non-stick frying pan and toast the breadcrumbs in it. Pour the soup into a blender in two batches, adding 1/3 liter of cream to each batch, and blend until smooth. Heat the soup slightly again, but do not boil. Season with salt and pepper, serve in a warmed soup bowl, and garnish with the bacon, breadcrumbs, chives, and parsley. Serve immediately!