Cut the bacon into strips of 2 cm, fry in a saucepan. Chop randomly ½ part of the onion, garlic and a bunch of green onions, add to the bacon along with bay leaf, salt and fry for about a minute, stirring continuously.
Pour 1.5 cups of 10% cream, broth and add frozen cauliflower. Boil for 25 minutes, until the cauliflower is cooked, and pierce the soup with a blender.
When serving, pour olive oil and garnish with green onions. Bon Appetit!