Instructions: Fry bacon in large, heavy, deep-sided pot or saucepan over medium heat until crisp. Drain on paper towels, then cover and reserve for garnish.

Pour off and discard all but 1 tablespoon drippings in pan and return pan to medium heat. Add onions and stir and cook until softened and lightly browned, about 3 minutes. Add cauliflower florets, 1/2 teaspoon salt, cayenne pepper, 2 tablespoons dill and stock.

Bring mixture to simmer, then lower heat. Cover and cook until cauliflower pieces are completely tender when pierced with knife, 25 to 30 minutes. Remove from heat.

Puree soup in small batches in food processor, blender or food mill. Return soup to pan in which it was cooked and stir in cream and milk. Cover and refrigerate soup until thoroughly chilled, 4 to 6 hours or longer.

When ready to serve, taste soup and season with additional salt if necessary. (Cold foods almost always need extra salt to intensify their flavor.)

Crumble or coarsely chop reserved bacon. Ladle soup into 4 shallow soup bowls. Sprinkle each with some bacon and some of remaining 1 tablespoon chopped dill.

This recipe yields 4 servings.

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