Instructions: * It is just as good using one cup of skim milk.

Heat the butter and oil in a large pot and cook the bacon until it is crisp. Add the onion and cauliflower and cook for 10 minutes. Add the stock and let boil for another 10 minutes.

Mix together the flour and cream until very smooth. Add to the soup very slowly, stirring constantly. Cook for 6 minutes and then season to taste with Tabasco, salt and pepper. Serve immediately with chopped parsley on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.