Cauliflower Soup with Bacon Dust (ซุปกะหล่ำดอกกับเบคอนครัมเบิล)

1.Heat the olive oil in a saucepan over medium heat. Add the bacon and cook until crisp. Remove the bacon and set aside to cool, reserving the rendered bacon fat in the pan.

2.Add the garlic, onion, and Japanese leek to the pan and cook for about 5 minutes, or until softened and fragrant.

3.Add the cauliflower and cook for another 3–5 minutes. Pour in the chicken stock and bring to a boil. Cover, reduce to low heat, and simmer for about 15 minutes, or until the cauliflower is tender.

4.Transfer the soup to a blender. Add the butter and 10 g Parmesan, then blend until completely smooth. Season with salt to taste.

5.Once the bacon has cooled completely, pulse it in a food processor until it resembles coarse crumbs.

6.Ladle the soup into serving bowls. Garnish with the remaining 20 g Parmesan and the bacon dust, then serve immediately.