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Cream of Cauliflower Soup With Bacon Gremolata
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy cauliflower soup topped with smoky bacon, breadcrumbs, and parsley for a perfect crunch.
Ingredients:
  • 1 rib celery, chopped
  • 3 cloves garlic
  • 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
  • 0.5 cup heavy cream
  • 4 strips bacon, chopped
  • 1.5 cups fresh breadcrumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped Italian flat-leaf parsley
Instructions:
  • In a saucepan, heat olive oil over medium heat. Sauté onion and celery until translucent, about 5 minutes. Add garlic, salt, potato, cauliflower, chicken broth, and water. Bring to a boil, then simmer until cauliflower is tender and potatoes are soft, about 30 minutes.
  • Blend the soup with an immersion blender until velvety. Lower the heat, add cayenne pepper and salt, then drizzle in cream and stir until heated through. Adjust seasoning with salt as desired.
  • Fry bacon in a skillet over medium heat until crispy, for about 8 minutes. Place cooked bacon on a paper towel to drain. Mix breadcrumbs in the bacon grease in the skillet and cook over low heat until golden and crunchy. Add cheese and stir until melted. Transfer to a bowl and allow to cool. Mix in bacon, lemon zest, and parsley. Toss together until well combined.
  • Garnish the soup with bacon gremolata before serving.

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