CAULIFLOWER SOUP WITH HAZELNUTS AND BACON

Cauliflower Soup with Hazelnuts and Bacon image

Yield 6 servings

Number Of Ingredients 12

Previous Next

1/2 cup blanched hazelnuts
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
4 slices thick-cut bacon (about 4 ounces)
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/3 cup dry white wine or water
6 cups low-sodium chicken broth
3/4 cup heavy cream
2 bay leaves

Steps:

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.
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.
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.
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.
Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
Do Ahead
Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.