Crème de chou-fleur
La Cabane d’à Côté

INGREDIENTS

• 100 g (4 oz) cold butter
• 1 yellow onion, sliced
• 1 sprig thyme
• 1 head cauliflower, cut into pieces
• 500 ml (2 cups) chicken stock
• 400 ml (1⅔ cups) whole milk
• 250 ml (1 cup) double cream
• salt, pepper
• 500 g (1 lb) slab bacon, cubed
• 1 Honeycrisp apple, sliced very thinly on a mandoline
• 500 g (1 lb) grated Hercule de Charlevoix (or similar Alpine cheese, like raclette)
• 100 g (4 oz) beurre noisette

METHOD
Heat the butter in a saucepan. Heat 75 g (⅓ cup) butter in a saucepan on medium-low. Add the onion and thyme and sweat until onion softens — about 10 minutes. Add the cauliflower, stock, milk and cream. Bring to a simmer and then cook, uncovered, until cauliflower is cooked through and soft, and liquid is reduced by half — about 30 minutes. Transfer to a blender and blitz until smooth. Pass through a fine-mesh sieve into a saucepan. Reheat, whisk in remaining cold butter, season and keep warm. In a skillet on medium-low, cook bacon until bronzed. Preheat broiler.

Divide soup among 6 oven-proof bowls arranged on a baking sheet. Top each bowl with a few slices of apple, a drizzle of bacon fat and the cheese. Broil (like a French onion soup) until cheese is bronzed and bubbling. Drizzle with beurre noisette and serve.