Creamy Cauliflower Soup

We ate this soup at the weekend as an amuse bouche, I asked for the recipe, but it was not forthcoming, so I'm going to have a go using what seems like a unctuous recipe by Martha Stewart. She uses caviar as a garnish but I'm keeping it simple and using streaky bacon. 

Ingredients

1 tablespoons unsalted butter

1 medium shallot, chopped

1 large cauliflower cut into 1-inch pieces

1 cup double cream

2 cups chicken or vegetable stock

1 tablespoons olive oil

Coarse salt and freshly ground black pepper

1 tablespoons freshly squeezed lemon juice

A good pinch of cayenne pepper

Streaky bacon, 4 rashers.

Method

Melt butter in a large saucepan over medium heat. Add the shallot and cook, stirring, until softened, for about 5 minutes. Measure out 1 cup of cauliflower florets and set aside. Using the remaining florets and stems, add the remaining cauliflower, double cream, and stock, stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside. Now cook the bacon until it is crispy, cool and then break into shards. 

Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to the saucepan and bring to simmer, adding the lemon juice and cayenne pepper. Divide soup evenly among serving bowls. Garnish each with reserved sautéed cauliflower florets and crispy shards of streaky bacon and serve immediately.