• Peel onion. Cut onion lengthwise into quarters, keeping the root end intact; set aside. In a Dutch oven or large saucepan cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels. Crumble bacon; set aside.

  • Add onion and paprika to the reserved drippings in pan. Cook over medium heat for 3 minutes, stirring paprika constantly and turning onion occasionally. Stir in cauliflower and garlic; add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Remove from heat. Stir in 1 tablespoon tarragon.

  • Using tongs, remove and discard all but one quarter of the onion. Using an immersion blender, puree cauliflower mixture. (Or cool slightly. Transfer mixture in batches to a food processor or blender. Cover and process or blend until smooth, removing cap from lid and holding a folded kitchen towel over opening in lid. Return soup to pan.) Add half-and-half, the 1 teaspoon salt, and the white pepper. Heat through, stirring occasionally. Season to taste with additional salt.

  • If soup is too thick, thin with additional stock or broth. Ladle soup into bowls. Sprinkle with bacon and, if desired, additional tarragon.

Nutrition Facts

89 calories; 3 g total fat; 9 mg cholesterol; 638 mg sodium. 10 g carbohydrates; 6 g protein;