Cauliflower Soup With Hazelnuts And Bacon Recipes
CAULIFLOWER SOUP WITH HAZELNUTS AND BACON
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Categories Bon Appétit Soup/Stew Winter Cauliflower Bacon Hazelnut Milk/Cream Fennel White Wine New Year's Eve
Yield 6 servings
Number Of Ingredients 12
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.
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2017-11-14 Preparation. Step 1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 …
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- Preheat oven to 350°. 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°. 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 ½" 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.
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- Heat oil in a large saucepan. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crispy. Drain on absorbent kitchen paper.
- Add onion and garlic to same pan. Cook, stirring occasionally, until soft. Add cauliflower, potatoes and stock. Bring to boil. Simmer, uncovered, for about 25 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
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- Preheat oven to 425 degrees. Toss cauliflower with olive oil, salt, and pepper. Divide between two trays lined with parchment paper (or greased foil). Roast until slightly browned and tender, about 35 minutes.
- While cauliflower is roasting, cut bacon into ½” pieces. Heat a heavy pot over medium heat and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer bacon to paper towels, reserving about 2 tbsp of bacon fat in the pan.
- Cook chopped fennel, onion, and garlic in bacon drippings, stirring occasionally until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 4 minutes. Add in broth, bay leaves, thyme, and roasted cauliflower. Bring to boil then reduce to simmer. Simmer uncovered for approximately 10 minutes.
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