Written By Sam Henselijn
Cauliflower Soup with Hazelnuts and Bacon is a British Columbia staple! If you enjoy eating soup this flavorful appetizer should definitely be given a try!
Ingredients Cauliflower Soup
- Bay leaves (2)
- Heavy cream (¾ cup)
- Low-sodium chicken broth (6 cups)
- Dry white water or wine (⅓ cup)
- Finely chopped garlic clove (1)
- Small chopped onion (1)
- Small chopped fennel bulb (1)
- Thick-cut bacon (about 4 ounces in slices)
- Pepper
- Salt
- Extra-virgin olive oil (2 ½ tablespoons)
- Small florets Cauliflower medium head (2 pounds)
- Blanched hazelnuts (½ cup)
Method Cauliflower Soup
Put the hazelnuts in a preheated oven (350°) and toast them after putting them on a rimmed baking sheet. Keep tossing the hazelnuts in the oven until it turns golden brown, which may take about 12 minutes. After it cools off, chop it coarsely.
Set the oven to 400° while the nuts cool off, then put two tablespoons of oil and cauliflower on a fresh baking sheet. Add pepper and salt for seasoning, then roast it while you toss it. Allow the florets to turn tender and completely brown, which usually takes about 35 minutes.
Set out a big pot and use medium heat over the crosswise bacon. Cut into ½” pieces while you stir periodically. Allow to cook for 10-12 minutes or till the bacon becomes crisp and brown. Next, put the cooked bacon on paper towels.
Add the garlic, onion, and fennel into a pot and cook for about 8-10 minutes while you stir periodically. Ensure the fennel and onion turns soft before you pour in the wine and cook till most of it evaporates, which usually takes about 5 minutes.
Put in the bay leaves, cream, broth, and roasted cauliflower, then add pepper and salt before boiling. Set the heat low and simmer the cauliflower for about 25 minutes or when it becomes tender. Remove the bay leaves, then allow them to cool off.
Afterward, purée the cauliflower until it turns smooth, and add pepper and salt after putting it in the pot. You can add oil, nuts, and bacon to your served bowl of soup, then allow it to cool off.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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