椰菜花马铃薯汤Cauliflower Potato Soup

把橄榄油以中火加热，炒烟肉碎2-3分钟至脆后盛出。Heat the olive oil over medium heat in a large pot and sauté the chopped bacon for 2-3 minutes until crispy. Remove the bacon and set it aside.

用剩余的油炒蒜头和蒜菜丝2-3分钟至香，然后加入椰菜花和马铃薯，再倒入高汤，煮至滚。In the same pot with the remaining oil, sauté the smashed garlic cloves and sliced leeks for 2-3 minutes until fragrant. Then, add the cauliflower florets and diced potatoes. Pour in the chicken broth and bring it to a boil.

转小火，焖煮20-25分钟，间中搅拌至菜软身后，加入一半的炒烟肉，搅拌均匀，以盐和胡椒粉调味。Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until the vegetables are tender. Add half of the sautéed bacon and stir well. Season with salt and pepper.

把汤料放入电动研磨器，研磨至细，再回锅以小火煮软，加入奶油，煮热而不煮滚。Transfer the soup mixture to a blender or food processor and blend until smooth. Return the mixture to the pot and simmer over low heat. Add the heavy cream and heat through without boiling.

吃时把汤盛入碗里，撒上少许烟肉碎和黑胡椒粉即可。To serve, ladle the soup into bowls, sprinkle with a little bit of the remaining sautéed bacon, and garnish with freshly ground black pepper. Enjoy!