Imagine a warm, velvety bowl of cauliflower soup that not only comforts the soul but also tantalizes your taste buds with the rich flavors of bacon and the delightful crunch of toasted hazelnuts. This French-inspired recipe transforms simple ingredients into a luxurious dish that’s perfect for any occasion, whether it’s a cozy dinner at home or an elegant gathering with friends. With just a few easy steps and under an hour of your time, you can create a gourmet experience that will leave everyone asking for seconds. Ready to impress? Let’s dive into this deliciously creamy cauliflower soup that’s sure to become a new favorite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup hazelnuts, toasted and chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by washing and chopping the cauliflower into small, uniform florets. Finely dice the onion and chop the bacon into small pieces.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add chopped bacon to the pot and cook until it becomes crisp and releases its fat, stirring occasionally, about 3-4 minutes.
- Add chopped cauliflower to the pot and stir to combine with the bacon and onions, allowing the cauliflower to start softening for 2-3 minutes.
- Pour vegetable broth into the pot, ensuring all cauliflower is submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until cauliflower is completely tender.
- While soup is simmering, toast hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Chop the toasted hazelnuts coarsely.
- Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season the soup with salt and pepper to taste, adjusting seasoning as needed.
- Ladle soup into serving bowls and garnish with chopped toasted hazelnuts. Serve hot.
Tips
- Prep Ahead: To save time, chop your cauliflower and onion in advance. You can even cook the bacon ahead of time and store it in the fridge until you’re ready to make the soup.
- Perfectly Toasted Hazelnuts: Keep an eye on the hazelnuts while toasting them in the skillet. They can go from perfectly golden to burnt in a matter of seconds, so stir frequently and remove them from the heat as soon as they become fragrant.
- Blend for Creaminess: For an ultra-smooth texture, use an immersion blender directly in the pot. If using a regular blender, allow the soup to cool slightly before blending to avoid splattering.
- Season to Taste: Always taste your soup before serving! Adjust the seasoning with salt and pepper to enhance the flavors, and feel free to add a splash of lemon juice for a refreshing brightness.
- Garnish Creatively: Don’t just stop at hazelnuts! Consider adding a drizzle of olive oil, a sprinkle of fresh herbs, or even a dollop of crème fraîche for an extra touch of elegance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 10g
Fat: 20g
Saturated Fat: g
Cholesterol: 15mg
