Bacon Gremolata-Infused Cream of Cauliflower Soup

Ingredients 0/13

Step 1

Warm some olive oil in a saucepan over medium heat. Add the chopped onion and celery, cooking and stirring them until they soften and become translucent, about 5 minutes. Then toss in the garlic and a pinch of salt, cooking for another minute until fragrant. Next, add the diced potato, cauliflower, chicken broth, and water. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook until the cauliflower is tender and the potatoes break apart easily when pressed against the pot’s side, which should take around 30 minutes.

Step 2

Once the veggies are soft, use an immersion blender to puree the soup until it’s smooth and creamy. Turn the heat down to low, season with cayenne and a little more salt, then stir in the cream and warm it through. Taste and adjust the seasoning if needed.

Step 3

While the soup simmers, cook the bacon in a skillet over medium heat until it’s nice and crispy, about 8 minutes. Transfer the bacon to a paper towel-lined plate to soak up the extra grease. In the same skillet, toss in the breadcrumbs and cook over low heat, stirring often, until they’re golden and crunchy. Sprinkle in the cheese and stir until it melts completely. Let this mixture cool a bit.

Step 4

Once cooled, mix in the crispy bacon pieces, lemon zest, and chopped parsley, giving everything a good toss so the flavors come together beautifully.

Step 5

When you’re ready to serve, ladle the soup into bowls and spoon the bacon gremolata on top for a delicious, flavorful finish.