Creamy cauliflower soup with bacon gremolata

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We came across this delicious recipe on the Foodwishes blog  and it is incredibly easy to make.

For the soup

  • 1 onion, chopped
  • 1 stalk celery
  • 1 tablespoon olive oil
  • 3 cloves of garlic
  • 1 large potato, peeled and quartered
  • 2 cauliflowers
  • 1000 ml chicken stock
  • 1000ml water
  • 125 ml cream
  • 1 teaspoon cayenne pepper

For the gremolata

  • 150 grams bacon
  • 150 grams breadcrumbs
  • 30 grams grated Parmesan cheese
  • 3 tablespoons finely chopped parsley
  • zest of 1/2 lemon

In a large stockpot, sauté the onion and celery in the olive oil with a little salt for five to six minutes. Meanwhile, trim the cauliflower by cutting it in half and removing the greens and core. Cut the coals into pieces. Add the sliced ​​garlic and fry for a while, then add the potatoes and cauliflower. Fry the whole thing for a few minutes on a medium heat.

Deglaze the mixture with the water and stock and bring to a boil. Lower the heat and let it simmer for half an hour, when the potatoes fall apart, it’s good. Mix the whole with a stick blender until smooth.

Make sure the heat is low and add the cayenne pepper and some extra salt, taste how much salt it still needs and add the cream.

Start making the gremolata by frying the bacon in a hot pan until crispy. Remove the bacon from the pan, place on a paper towel to drain and fry the breadcrumbs in the bacon fat. The breadcrumbs should also become nice and crispy, then add the cheese.

Remove the breadcrumbs from the pan and mix together with the bacon and remaining ingredients. Serve the delicious soup with some of the crispy bacon gremolata and enjoy!

Source: Culy by
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