Description
We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn’s chill with the best of them.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 rib celery, chopped
- 3 cloves garlic
- salt to taste
- 1 large russet potato, peeled and quartered
- 2 heads cauliflower, cored and separated into florets
- 1 quart chicken broth
- 1 quart water
- 1 pinch cayenne pepper, or more to taste
- ½ cup heavy cream
- 4 strips bacon, chopped
- 1 ½ cups fresh breadcrumbs
- 1 teaspoon lemon zest
- 1 tablespoon finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped Italian flat-leaf parsley
Instructions
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent
- about 5 minutes. Add garlic and salt
- and stir for 1 minute. Stir in potato
- cauliflower
- chicken broth
- and water. Bring to a boil
- reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot
- about 30 minutes.
- Puree the soup using an immersion blender until smooth. Reduce heat to low
- season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
- Cook bacon in a skillet over medium heat until crisp
- about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet
- and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon
- lemon zest
- and parsley. Toss to coat.
- Serve soup garnished with bacon gremolata over the top.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8