Creamy Cauliflower Soup Topped with Bacon Gremolata

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 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 pinch cayenne pepper, or more to taste
• ½ cup heavy cream
• 4 strips bacon, chopped
• 1 ½ cups fresh breadcrumbs
• 1 teaspoon lemon zest
• 2 tablespoons chopped Italian flat-leaf parsley

Step 1

Heat some olive oil in a saucepan over medium heat. Add the chopped onion and celery, and cook them gently, stirring occasionally, until they’re soft and translucent—this usually takes about 5 minutes. Then toss in the garlic along with a pinch of salt, stirring for about a minute until fragrant.

Step 2

Add the diced potato, cauliflower florets, chicken broth, and water to the pot. Bring everything up to a boil, then lower the heat to a gentle simmer. Let it cook until the cauliflower is tender and the potatoes break apart easily when pressed against the side of the pot, about 30 minutes.

Step 3

Once the veggies are soft, use an immersion blender to puree the soup until it’s silky smooth. Turn the heat down to low, season with a bit of cayenne pepper and more salt to taste, then stir in the cream. Warm it through but don’t let it boil. Give it a quick taste and adjust the seasoning if needed.

Step 4

While the soup simmers, cook the bacon in a skillet over medium heat until it’s nice and crispy, about 8 minutes. Remove the bacon and let it drain on some paper towels. Keep the bacon grease in the pan and toss in the breadcrumbs, cooking them over low heat until they’re golden and crunchy. Stir in the cheese and cook just until it melts, then transfer this mixture to a bowl to cool.

Step 5

Once the breadcrumb and cheese mixture has cooled a bit, crumble the bacon and stir it in along with lemon zest and chopped parsley. Give everything a good toss so all the flavors come together.

Step 6

Ladle the soup into bowls and sprinkle the bacon gremolata on top for a flavorful crunch. Enjoy!