Cauliflower Cream Soup with Bacon and Hazelnuts

Creamy puréed soups always benefit from having crunchy things sprinkled on top.

½ cup hazelnuts, blanched
1 medium head of cauliflower (~ 2 lbs), cut into small florets
2 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
4 slices thick-cut bacon (~ 4 oz)
1 small bulb fennel, chopped
1 small onion, chopped
1 clove garlic, finely chopped
⅓ cup dry white wine or water
6 cups chicken broth
¾ cup heavy cream
2 bay leaves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.

While the nuts are cooling, increase oven to 400°F (200°C/180°C fan, Gas Mark 6). Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30-35 minutes.

Meanwhile, cut bacon crosswise into ½" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer to paper towels.

Cook fennel, onion and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream and bay leaves; season with salt and pepper. Bring to a boil, reduce heat and simmer until cauliflower is very tender, 20-25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.

Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.

Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.

Makes 6 servings.

Make-Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.