Soup

• 1/3 cup unsalted butter
• 1 onion, diced
• 1/3 cup plain flour
• 1 cup Devondale Full Cream Milk
• 2 cups chicken stock
• 1 large cauliflower, cut into small florets
• Pinch nutmeg
• 1/2 cup Devondale Full Cream Milk (extra)
• Pancetta, fried, cooled and crumbled, to serve

Garlic Crumb

• 1 teaspoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, crushed
• 1/2 cup panko breadcrumbs

Soup

1. Heat a large saucepan over medium heat. Add butter, stir until melted. Add onion and cook until soft
2. Add flour and stir over a low heat for 1 to 2 mins until it starts to become thick and well combined. Pour in the milk and continue stirring
3. Add stock and stir continuously until the mixture comes to a boil. Simmer for 3 minutes
4. Add the cauliflower pieces, nutmeg and a pinch of salt and pepper. Bring to a boil, reduce heat, then simmer covered for 30 minutes or until cauliflower is soft
5. Meanwhile, make the garlic crumb
6. When cauliflower is soft, puree using a stick blender or transfer to a blender. Blend until smooth adding extra milk to thin out the soup if required
7. Ladle soup into bowls and top with garlic crumbs and crispy pancetta
8. Serve with crusty bread

Garlic Crumb

1. Heat oil in a small frypan over medium heat
2. Add butter and melt. Stir in garlic and fry until fragrant. Add crumbs and stir to combine and gently cook until crispy