cauliflower soup

this has to be one of the easiest soups around, and one of the nicest ways to enjoy cauliflower. cheese croutons or cheese toast round this off as a light meal.

1 head of cauliflower, washed and trimmed of the green leaves
1 onion, chopped
4 rashers bacon, trimmed and chopped
1 rib celery, sliced
1 cup stock (or water, if stock is not on hand)
300mls cream
parsley, to garnish

place the cauliflower, onion, bacon, celery and stock in a pot just large enough to hold everything snugly. bring to the boil over a medium flame. reduce the heat and simmer for about 20 minutes or until the cauliflower is very tender. remove from heat and blend with a handheld blender until smooth. stir in the cream and return to the stove until heated through. sprinkle with a little parsley prior to serving.

sometimes, i add a little stock powder (less than 1/4 of a teaspoon) just to bring the flavour out, but that is purely optional.