Confit Cauliflower Soup with Pork Belly, Apple and Fennel | Club House for Chefs

Ingredients

• Pork Belly | Serves 4
• 1 pounds Pork belly
• 1 cup
• Cauliflower Soup | Serves 4
• 1 each Onion
• 1 each Cauliflower head
• 1 each Fennel bulb
• 1 each Garlic clove
• 1 each
• 1 quart Chicken stock
• Apple Butter | Serves 4
• 6 each Apples, grated
• 1 quart Apple cider
• 1 tbsps Apple cider vinegar
• 2 each Club House ® Cinnamon Sticks