CAULIFLOWER SOUP WITH HAZELNUTS AND BACON
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Categories Bon Appétit Soup/Stew Winter Cauliflower Bacon Hazelnut Milk/Cream Fennel White Wine New Year's Eve
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
- While the nuts are cooling, increase oven to 400°F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30-35 minutes.
- Meanwhile, cut bacon crosswise into 1/2" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer to paper towels.
- Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20-25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
- Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
- Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
- Do Ahead
- Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.
CAULIFLOWER CHEESE SOUP WITH CRISPY SAGE & HAZELNUTS
Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining
Provided by Cassie Best
Categories Soup, Starter
Time 40m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.
Nutrition Facts : Calories 370 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA
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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- 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 : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g
CAULIFLOWER SOUP WITH BACON TOASTS
From Every Day with Rachel Ray, October 2006. I like this recipe because it doesn't have milk, cream or flour. It is simple and can be used as a base recipe for other variations.UPDATE: 10/16/2008: I sauteed 3oz Spanish chorizo, chopped and 3/4 cup Panko bread crumbs. Which made them nice and crispy, and infuses them with a spicy flavor. I omitted the bacon and didn't use the bread. After you have ladled the soup, sprinkle with the chorizo bread crumbe and serve at once - if not they get soggy. Enjoy, they are good.
Provided by Manami
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a soup pot over medium heat. Add the onion and cauliflower and cook stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the chicken broth or the vegetable broth and bring to a boil. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
- Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on paper towel lined plate. (Do not clean the skillet.).
- Cut the bread on the diagonal into four 1" thick slices. Place the bread in the skillet and cook until golden on the bottom, 1-2 minutes.
- Flip and top each slice with 2 pieces of bacon and a handful of cheese. Cover until the cheese melts, about 1 minute.
- Puree the soup in batches in a blender until smooth. Season to taste with salt and pepper, if needed.
- Sprinkle with parsley and serve with the bacon toasts.
Nutrition Facts : Calories 490.4, Fat 29.3, SaturatedFat 14.3, Cholesterol 58.5, Sodium 1525, Carbohydrate 38, Fiber 8.5, Sugar 9.2, Protein 21.4
CAULIFLOWER AND BACON SOUP
A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!
Provided by Dee-licious
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
- Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
- Blend cauliflower until smooth using either a stick mixer or a food processor.
- Return to pan, stir in cream.
- Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
- Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Nutrition Facts : Calories 201.8, Fat 17.8, SaturatedFat 9.1, Cholesterol 45, Sodium 580.4, Carbohydrate 7.6, Fiber 2.4, Sugar 2.6, Protein 4.3
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- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
- While the nuts are cooling, increase oven to 400°. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
- Meanwhile, cut 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.
- Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
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