Cauliflower Soup with Hazelnuts and Bacon
A creamy and luxurious cauliflower soup garnished with crispy bacon and toasted hazelnuts. This comforting dish combines roasted cauliflower with fennel and aromatics in a rich broth, finished with heavy cream for ultimate smoothness.
Ingredients
- •½ cup blanched hazelnuts
- •1 head cauliflower
- •2 tablespoons extra-virgin olive oil
- •to taste Kosher salt and pepper
- •4 slices thick-cut bacon
- •1 bulb fennel
- •1 small onion
- •1 clove garlic
- •⅓ cup dry white wine
- •6 cups low-sodium chicken broth
- •¾ cup heavy cream
- •2 leaves bay leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
12 min
- 2.
While the nuts are cooling, increase oven to 400°F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30-35 minutes.
35 min
- 3.
Meanwhile, cut bacon crosswise into 1/2" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer to paper towels.
12 min
- 4.
Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20-25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
40 min
- 5.
Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
10 min
- 6.
Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
5 min
- 7.
Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.
