cauliflower soup

This is a puree'd soup, so you will need an immersion blender or food processor. I got the basics from Giada, but made some changes to make it my own. 

Start off by browning a few slices of bacon, drain and set aside. Save the drippings.

• 1 tbsp bacon drippings
• 2 tbsp butter
• 2 ribs celery, chopped
• 1 onion, diced (can use shallots)
• 2 cloves of garlic, chopped
• 1 head cauliflower, cut up 
• thyme (fresh or dried)
• 4 cups chicken broth
• salt & pepper to taste
• 1 pint cream

Brown celery and onion in drippings and butter over medium heat. 

Add garlic and cook until it becomes aromatic.

Stir in broth, cauliflower, thyme, and S&P. 

Bring to a boil, lower heat, cover and simmer for 25-30 minutes or until the cauliflower is soft.

Puree the soup in food processor until smooth. I add the cream at this time. 

Put the puree'd soup back into the pan. Check the seasoning and add more s&p as needed. 

Cut up the bacon and serve on top.