Cauliflower soup with bacon and truffle

Brown butter in a saucepan large enough for the soup.
Cut onions and garlic into thin slices.
Cut cauliflower into smaller pieces.
Divide the pomegranate and remove the seeds.
Cut the bacon into smaller pieces.
Fry onion and garlic in the brown butter for approx. 1 minute.
Add 1 liter of chicken stock and cauliflower.
Cook until the cauliflower is cooked through, approx. 20 min.
Fry the bacon in a separate pan until it is crispy, place the bacon on kitchen paper to drain.
Fry the sage leaves in the bacon fat, approx. 1 min on each side.
Now that the cauliflower is cooked, I take the pan off the heat and remove some of the liquid. Keep the liquid; you will use it later to adjust the consistency of the soup.
Blend with a hand blender to the desired consistency and add cream to your taste and the liquid you removed.
Return to the heat and add the grated truffle.
Season with salt and pepper; I prefer white pepper in this soup.
As soon as the soup is hot, pour it into deep plates and garnish with bacon, sage and pomegranate. For an extra special touch, use a mandoline to slice some truffle thinly for garnish.
Serve and enjoy!

Tips: Use a powerful hand blender or blender for the smoothest result. Strain the soup for an extra fine texture.

Storage: Keeps in the fridge for 3 days and freezes well without the topping.

Variations: Leave out the bacon and use vegetable stock for a flavourful vegetarian version.