Cauliflower Soup with Hazelnuts and Bacon

Creamy puréed soups always benefit from having crunchy things sprinkled on top. This recipe is from Waterfront Wines, in Kelowna, British Columbia.

Yield:
about 10 large servings
Category:
Soup
Cuisine:
Canadian
Prep Time:
20 min
Cooking Time:
50 min
Total Time:
1 hrs 10 min

INGREDIENTS:

  • 3 tablespoons olive oil
  • 4 to 5 cups cauliflower florets (about 900 g)
  • 1 medium onion, chopped
  • 1 small fennel bulb, chopped
  • 2 stalks celery diced
  • 2 cloves garlic, chopped
  • 1/2 cup hazelnuts, toasted and chopped
  • 4 slices of thick cut bacon
  • 1/3 cup white wine
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 bay leaves
  • 1 tbsp lemon juice
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/2 tsp hot sauce or 1/4 teaspoon hot pepper flakes
  • 1 tsp worcestershire sauce
  • 1 tbsp chopped chives, green onion or parsley.

DIRECTIONS:

  1. Toast the hazelnuts in a small frypan and set aside. Coarsely chop just before using.
  2. Toss the cauliflower and olive oil on a baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
  3. Cut the 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.
  4. Pull out a large Dutch oven and name it "The Pot". Cook the fennel, onion, celery, and garlic in drippings in the pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add the lemon juice, Worcestershire sauce, hot sauce and chicken stock.
  5. Reserve one small roasted cauliflower floret per person. Add the rest of the roasted cauliflower, cream, and bay leaves; season with salt and pepper. Increase the heat to medium high. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out the bay leaves; discard. Let the mixture cool slightly.
  6. When the soup is done cooking add the butter. Using an immersion blender, blend the soup until smooth. Add additional salt and lemon juice, to taste and briefly blend again. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

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