Day 5 is an elevated version of cauliflower soup, perfect for the fall and winter seasons. After scouring the internet for a starter course option, I found this recipe to match the raclette party I was hosting. Something creamy and satisfying.
Cauliflower Hazelnut Soup
Ingredients
- 1/2 cup hazelnuts, blanched
- 2 pounds cauliflower, cut into small florets
- 2 Tbsp extra virgin olive oil, plus more for garnish
- kosher salt
- fresh ground pepper
- 4 oz thick cut bacon about 4 slices
- 1 fennel bulb, chopped
- 2 leeks, white parts, chopped
- 1 medium onion
- 3 cloves garlic, minced
- ⅓ cup dry white wine
- 6 cups low-sodium chicken broth
- ¾ cup heavy cream
- 2 bay leaves
Instructions
- 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.
- 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
- 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,leeks, 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
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