Cream of Cauliflower Soup with Bacon Gremolata

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon is lower in fat and calories.

Heat olive oil in a soup pot over medium heat.

Add chopped onions and chopped celery with a big pinch of salt; sweat for about 5-6 minutes until onions are translucent.

Trim cauliflower by removing green leaves and cutting into pieces; do not remove the core if desired.

Add 3 cloves of garlic (whole) to the pot and stir for about a minute.

Add 1 peeled and quartered russet potato to the pot.

Add 1 quart of chicken stock and 1 quart of cold water to the pot; bring to a boil.

Reduce heat to medium-low and simmer for about 30 minutes until the potatoes are smashable.

Blend the soup to a very smooth puree using a stick blender or regular blender.

Season the soup with cayenne and salt; add a splash of heavy cream and stir.

Cook chopped bacon in a pan over medium heat until crispy; remove bacon and reserve the fat.

Reduce heat to low and add fresh breadcrumbs to the bacon fat; toast until golden and crispy.

Grate in Parmesan cheese to the breadcrumbs and mix until combined; let cool to room temperature.

Combine toasted breadcrumbs with bacon pieces, freshly grated lemon zest, and chopped Italian parsley in a bowl; mix well.

Ladle soup into a warm bowl and top with the bacon gremolata.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens