Cream of Cauliflower Soup With Bacon Gremolata

Name: Cream of Cauliflower Soup With Bacon Gremolata
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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; 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

4.5

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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.

Recipe by Chef John

Updated on October 10, 2019

16

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hrs 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

236	Calories
8g	Fat
33g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 236
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	15%
Cholesterol 18mg	6%
Sodium 805mg	35%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 9g
Vitamin C 79mg	396%
Calcium 100mg	8%
Iron 2mg	12%
Potassium 755mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.