Roasted Cauliflower Soup With Bacon and Parsley Oil Recipe

Directions

1. 1.

   Adjust oven racks to middle positions and preheat oven to 400°F. Toss cauliflower with 4 tablespoons olive oil and salt and pepper to taste. Divide between 2 rimmed baking sheets and roast, stirring occasionally, until deeply browned and tender, about 25 minutes. Remove from oven.

2. 2.

   Meanwhile, lay bacon slices in a cold cast-iron skillet, then set over medium heat. Cook, flipping once, until browned and crispy, about 6 minutes. Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.

3. 3.

   Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat. Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes. Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.

4. 4.

   Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Season to taste with more salt and pepper. Keep soup warm.

5. 5.

   Combine remaining 1/2 cup olive oil and parsley in blender and blend until smooth, about 1 minute. Pass oil through a fine-meshed sieve.

6. 6.

   To serve, ladle soup into bowls, garnish with parsley oil, and sprinkle with chopped bacon. Serve immediately.