Bacon and cauliflower soup

Extract from Chris Smith’s Book, “The Power of Protein” Copyright Chris Smith 2002

Ingredients:

2 tablespoons butter
2 tablespoons lemon juice
1⁄2 cup cream
2 cups cauliflower pieces
1 cup homemade chicken stock (see recipe) 1 cup bacon bits
Black pepper

Method:

Melt the butter and cook cauliflower and bacon for 5 minutes Add lemon juice, stock and pepper
Simmer until cauliflower is tender
Puree until smooth and add cream

Heat slowly and garnish with chopped parsley Serves 2

CH 6.5 per serve