Creamy Cauliflower Soup with Bacon and Garlic Buns

Ingredients

• 3 ½ dl plain white flour
• ¼ pack dry yeast
• ½ tsp salt
• 1 ½ dl lukewarm water
• 2 tbsp butter
• 1 pinch sea salt flakes
• 50 g bacon
• 1 clove garlic
• 1 x yellow onion
• ½ x cauliflower
• 1 l water
• 2 x vegetable bouillon
• 1 dl cream
• ¼ tsp ground nutmeg
• ½ clove garlic

Method

1. Make the garlic buns by mixing together flour, dry yeast, salt and lukewarm water. Knead the dough for 10 minutes.
2. Divide the dough into equal parts and knead each part into rolls. Transfer to a loaf pan and let rise under a towel for 45-60 minutes.
3. Bake in the oven at 200 degrees celcius for 20-30 minutes. Five minutes before the bread is done, you can top it with butter, minced garlic and a crack of salt. Bake for another five minutes, and let cool on a rack.
4. Bake the bacon in the oven at 200 degrees celcius for 10-15 minutes.
5. Start making the cauliflower soup. Cut the garlic and onion and fry in a pot together with some butter until the onion turn soft.
6. Cut the cauliflower into equal pieces and add to the pot together with the veggie broth. Let simmer for 15 minutes or until the cauliflower is fully cooked.
7. Add cream and nutmeg, and mash the soup until you are left with a smooth and creamy consistency.
8. Add salt and pepper to taste and serve the soup with crispy bacon and garlic buns.
9. Note: You have to set aside half of the cauliflower soup if you follow the weekly menu. It will be used in other recipes.