6 slices bacon, chopped
4 cloves garlic, minced
1 shallot, diced
1 head Red Dog romanesco, roughly chopped
2-4 ears Red Dog corn, kernels sliced off
1 cup chopped Red Dog carrots
6 cups chicken broth
1/2 cup cream
3 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
Extra bacon for topping

Fry the bacon and onion over low heat until the onion is translucent. Add in the garlic; cook another two minutes. Add the cauliflower, carrots, corn and broth. Cook on low for about an hour, until the cauliflower is completely cooked. Whisk the flour into the cream then whisk into the soup just before serving, Let cook for another 10 minutes. Serve with extra bacon on top.