| | Directions | | In a large pot, heat oil over medium heat, add bacon and saut until golden, about 15 minutes. Remove bacon from pot with slotted spoon and set aside to cool. Once cooled, crumble bacon and save as garnish. Add onions, garlic and thyme to pot, cook over low heat until onions are translucent, about 10 minutes. Add wine and continue cooking for 3 minutes. Add white pepper, cauliflower, chicken stock and beans. Bring to the boil and then lower to simmer. Cover and cook for 20 minutes or until the cauliflower is tender. Let cool slightly. When the soup is cool enough, pure with a hand blender until velvety smooth. Serve warm, sprinkled with crumbled bacon. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1/2 pound bacon, sliced into 1/2 inch pieces |
| - | | 2 cups onions, chopped |
| - | | 2 tablespoons garlic, finely chopped |
| - | | 2 teaspoons fresh thyme, finely chopped |
| - | | 1/2 cup white wine (optional) |
| - | | 1/4 teaspoon white pepper |
| - | | 8 cups cauliflower florets |
| - | | 8 cups chicken stock |
| - | | 2 cans white kidney beans, drained well |
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