Cauliflower soup with hazelnuts and bacon from Bon Appétit Magazine, December 2017: Holiday Special (page 14)

  • bay leaves
  • cauliflower
  • heavy cream
  • fennel
  • onions
  • bacon
  • chicken broth
  • dry white wine
  • blanched hazelnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on March 30, 2022

    The toasted hazelnuts and the bacon was nice indeed, but I was disappointed by the texture. I think it would benefit from adding a potato maybe? Also I replaced white wine by a dash of vinegar, but I think it was a mistake, i could taste it too much. Will try again and improve it still I think. I served alongside the Ottolenghi cauliflower and hazelnut salad from Jerusalem (excellent combo).

  • hillsboroks on December 08, 2017

    The roasting of the cauliflower gives this soup an interesting depth of flavor and the toasted hazelnuts and bacon bits add even more flavor plus satisfying crunch. We really liked this for a winter dinner with a salad alongside.

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