I made this soup last week for dinner and it was a hit. It is a hardy soup, perfect for chilly winter days. It was easy to make, but looks very impressive and gourmet. Don't be intimidated by the name - gremolata is just a fancy word for a chopped herb condiment made of lemon zest, garlic, and parsley.
- 1 cup crushed croutons
- 2 Tbs. olive oil
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 1/2 tsp. lemon zest
- Kosher salt and freshly ground pepper, to taste
- 4 strips of bacon, cooked until crispy, diced
- 1 yellow onion, diced
- 4 shallots, sliced
- 3 celery stalks, diced
- 1 head cauliflower, trimmed and cut into florets
- 5 cups chicken or vegetable stock, plus more as needed
- 1 Tbs. fresh lemon juice
- 3/4 cup heavy cream (optional)
In a bowl, toss the croutons with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.
In a large pot over medium heat, heat 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper.
Add the 5 cups stock and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.
Using an immersion blender, puree the soup until smooth. Add more salt and pepper to taste if needed. Add more stock if needed to reach the desired consistency.
Stir in the lemon juice and cream. Ladle the soup into warmed bowls.
Top with the crispy bacon and gremolata. Serve immediately.