Cauliflower Soup with Bacon and Croutons
Recipe courtesy Giada De Laurentiis

Brian and I made this and thought it quite good. We thinned it a bit with milk after puréeing in the blender. The chicken broth flavor seemed stronger than the cauliflower flavor, so I would try cutting back on the chicken broth a bit and substituting water. A recipe from Serious Eats uses part cream or half 'n' half to cook the cauliflower in, along with the chicken stock. This recipe also sautes the vegetables in the bacon grease left after frying the bacon. Giada serves her soup cold; we served it hot.

Another idea for a topping: Crispy Shallots. Just before serving, line a plate with paper towels. Heat vegetable oil in a high-rimmed saucepan until very hot but not smoking. Add 3 large shallots, thinly sliced, and fry until golden, about 5 minutes. Drain on paper towels. Sprinkle shallots over soup and serve.

Croutons:
1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, optional

Bacon:
10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)

Soup:
3 tablespoons unsalted butter, at room temperature
2 ribs celery, chopped to yield 3/4 cup
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, coarsely chopped
4 cups low-sodium chicken broth [substitute about half with water or half 'n' half ]
1 tablespoon chopped fresh thyme
1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.

For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.

For the soup: In a large saucepan or Dutch oven, melt the butter [use the bacon grease from frying the bacon] over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth [and half 'n' half, if using], thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.

In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.

Ladle the chilled soup into bowls and garnish with the croutons and bacon. [We like to eat it hot.]

Cook's Note: The soup can also be blended using an immersion blender.

4 servings