for 4 person

Soup

400 g	cauliflower
2	shallots
2	apples

2 tbsp

olive oil

To roast

8 dl	vegetable bouillon
2 dl	full cream

	salt to taste
a little	lemon pepper

Crispy bacon

12 slice	bacon
1 tbsp	ground cane sugar

How it's done

Soup

Slice the cauliflower, cut the shallots into rings and dice the apples.

Mix the vegetables and apples with the olive oil in a bowl.

To roast

Transfer everything to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.

Tip the roasted vegetables into a pan. Add the vegetable bouillon and cream, bring to the boil and simmer for approx. 10 mins. over a medium heat.

Blend the soup, season.

Crispy bacon

Place the bacon on a baking tray lined with baking paper, sprinkle with cane sugar.

Cook for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven and serve with the soup.

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