Name: Cauliflower Soup with Bacon
Yield: 6 servings
Ingredients: ½ cup blanched hazelnuts; 1 medium head of cauliflower (about 2 pounds), cut into small florets; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 4 slices thick-cut bacon (about 4 ounces); 1 small fennel bulb, chopped; 1 small onion, chopped; 1 garlic clove, finely chopped; ⅓ cup dry white wine or water; 6 cups low-sodium chicken broth; ¾ cup heavy cream; 2 bay leaves

Chelsie Craig

Creamy puréed soups always benefit from having crunchy things sprinkled on top. This recipe is from Waterfront Wines, in Kelowna, British Columbia.

Cauliflower Soup with Hazelnuts and Bacon

Recipe notes