Cream of Cauliflower Soup with Bacon Gremolata

Thick and creamy cauliflower soup is topped with a crunchy bacon, bread crumb, and parsley mixture to add a special smoky flavor.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 236 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 onion, chopped
• salt to taste
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 quart water
• 1 quart chicken broth
• 1 large russet potato, peeled and quartered
• 1 tablespoon finely grated Parmigiano-Reggiano cheese
• 1 pinch cayenne pepper, or more to taste
• 1 rib celery, chopped
• 2 heads cauliflower, cored and separated into florets
• 4 strips bacon, chopped
• 2 tablespoons chopped Italian flat-leaf parsley
• 0.5 cup heavy cream
• 1.5 cups fresh breadcrumbs

Recipe Instructions

Step 1

Serve soup garnished with bacon gremolata over the top.

Step 2

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in 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 saucepan, about 30 minutes.

Step 3

Purée 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 soup with more salt if needed.

Step 4

Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.

Step 5

Toss bread crumbs in 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 medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.