Irish cauliflower soup | Soup and cream recipe

Ingredients

• 2 slices of sandwich bread, diced
• 30 ml (2 tablespoons) of butter
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 2 potatoes, peeled and diced
• 1 small cauliflower, cut into florets
• 2 bay leaves
• 1 1/2 L (6 cups) of homemade or store-bought chicken or beef broth
• 180 ml (3/4 cup) of sharp cheddar cheese, grated
• 2 bacon strips, cut into 0.5 cm (1/4 inch) pieces
• Salt and pepper, to taste
• Olive oil, in sufficient quantity
• 1/3 (around 1 cup) of bunch parsley, chopped
• 125 ml (1/2 cup) of olive oil
• Pinch of salt