• Heat 2 tbsp butter in a large pan and gently cook the leek and celery until tender, about 10 minutes.
• Add garlic, cauliflower, broth and thyme. Bring to a boil, then turn down the heat and simmer for approximately 10 minutes, until the cauliflower is tender.
• Meanwhile, heat the remaining tbsp of butter in a frypan and fry the bacon over a low heat until crisp.
• Stir the cream or milk, parmesan, nutmeg, salt and pepper into the soup.
• Remove the soup from the heat, cool a little, and blend with a stick blender or in a food processor until smooth. Taste for seasoning, adding a little more milk or broth if the soup is too thick.
• Ladle the soup into 4 bowls and top each with a sprinkle of bacon, a few thyme leaves and the optional Parmesan Crisps*.

Optional Ideas:

• Make Parmesan Crisps by first preheating the oven to 175C. Mix 1 cup of finely grated parmesan with 1/2 tsp Italian mixed dried herbs. Sprinkle the cheese in little piles on a baking tray lined with greaseproof paper. Bake for 8-10 minutes until golden brown. Let them cool and crisp before serving.
  
• Try replacing the parmesan in the soup and in the crisps with different types of cheese. Gruyere or cheddar would be lovely.
• For a vegetarian version of this soup use a vegetable stock and top with a sprinkle of chopped nuts, such as pine nuts, hazelnuts or almonds, instead of the bacon.
• Make a Broccoli and Cauliflower Soup by replacing half of the cauliflower with broccoli.
• Use different herbs in place of the thyme, such as parsley, rosemary or oregano.