Rinse the cauliflower head and remove the leaves.

Cut off 1/3 of the cauliflower and set it aside.

Roughly chop the onion and the remaining cauliflower.

Heat a pot with oil.

Sauté the onion and cauliflower in the oil until the vegetables take on a bit of color.

Add thyme and let it cook for a couple of minutes.

Add the chicken stock to the pot and let the soup simmer over low heat for 20-30 minutes until everything is tender.

Remove the pot from the heat and blend the soup with an immersion blender.

Add heavy cream and possibly a little extra water until you find the soup has a suitable consistency. 

Season with salt, pepper, and lemon juice.

 

Fry the bacon in a dry pan until it is golden and crispy.

Remove it from the pan and place it on absorbent paper - save the bacon fat. 

Chop the garlic and the 1/3 of the cauliflower head you set aside earlier.

Sauté the garlic and cauliflower in the bacon fat - add a little butter or oil if there isn't enough fat. 

Sauté the vegetables until they are golden but still crisp. 

 

Serve the delicious, creamy cauliflower soup with crispy fried cauliflower and bacon, and a sprinkle of finely chopped chives.