Instructions

Instructions are for 6 servings. Please modify as needed.

1. Trim the cauliflower and cut into smaller florets. The smaller you cut them, the quicker the soup will be ready.
2. Save a handful of fresh cauliflower and chop into tiny 1/4 inch bits.
3. Sauté the finely chopped cauliflower (from step 2) and pancetta or bacon in butter until crispy. Add nuts and paprika powder towards the end. Set aside the mixture for serving.
4. Meanwhile, boil the cauliflower florets in the stock until soft. Add cream cheese, mustard and butter.
5. Mix the soup, using an immersion blender, to desired consistency. The longer you blend, the creamier the soup. Salt and pepper to taste.
6. Serve the soup in bowls, and top with the fried pancetta mixture.