1 Large Head Cauliflower, chopped
2 Large Shallots, diced
2 carrots, diced
1 large rib celery, diced
3 Tbs butter
5-6 slices bacon
1 quart homemade chicken stock
1/2 cup sour cream
4 scallions, greens only, thinly sliced
cheddar cheese to garnish
salt and pepper to taste

In a large dutch oven, cook bacon. Once fully cooked, remove to paper towel. Drain the bacon grease from the pot (Save it in a jar for cooking with later!). Melt butter and add the onion to the pot, cook 5 min until translucent. Add the carrots and celery and cook a few minutes longer. Pour in the stock and cauliflower. Bring to a boil, then reduce to a simmer and cook for about 30 min, until the vegetables are soft. Remove from heat.

Using an immersion blender, puree the mixture until completely smooth. Stir in sour cream, half the scallions, and half the crumbled bacon. Season with salt and pepper to taste. Ladle into bowls and top with remaining cheddar, bacon, and scallions.