Cream Of Cauliflower Soup With Bacon Gremolata
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
36
Spice
52
Sweetness
48
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Heat olive oil in a saucepan over medium heat
2
Cook and stir onion and celery in the hot oil until translucent, about 5 minutes
3
Add garlic and salt, and stir for 1 minute
4
Stir in potato, cauliflower, chicken broth, and water
5
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
6
Puree the soup using an immersion blender until smooth
7
Reduce heat to low, season with cayenne pepper and salt
8
Pour in cream and stir until warmed
9
Season with more salt if needed
10
Cook bacon in a skillet over medium heat until crisp, about 8 minutes
11
Transfer cooked bacon to a paper towel lined plate to drain
12
Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp
13
Stir in cheese and continue to cook until melted
14
Transfer to a bowl and cool to room temperature
15
Stir in bacon, lemon zest, and parsley
16
Toss to coat
17
Serve soup garnished with bacon gremolata over the top