Roasted Cauliflower Soup with Hazelnuts & Bacon

Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂

This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!

  • ½ cup raw hazelnuts
  • 2 T baking soda
  • 1 medium head of cauliflower (about 2 pounds), cut into small florets
  • 2 T extra-virgin olive oil, plus more for drizzling, optional
  • coarse salt and freshly ground pepper
  • 4 slices thick-cut bacon (about 4 ounces)
  • 1 small fennel bulb, chopped
  • 1 small onion or ½ of a large onion, chopped
  • 3 garlic cloves, finely chopped
  • ⅓ cup dry white wine or water
  • 6 cups chicken stock
  • ¾ cup heavy cream
  • 2 bay leaves
  1. Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
  2. Preheat oven to 350°, preferably on convection roast.
  3. Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
  4. While the nuts are cooling, increase oven to 400°, preferably on convection roast.
  5. Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
  6. Meanwhile, cut bacon crosswise into ½” pieces.
  7. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
  8. Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
  9. Add wine and cook until mostly evaporated, about 5 minutes.
  10. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
  11. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
  12. Pluck out bay leaves; discard. Let mixture cool slightly.
  13. Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
  14. Season with salt and pepper, to taste.
  15. Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

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Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce

Five Years Ago: Minestrone and Macaroni Baked in Yogurt (Arshda Madznov)

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