Cream of Cauliflower Soup with Bacon Gremolata

Ingredients

• tablespoon olive oil
• onion, chopped
• ribcelery, chopped
• clove sgarlic
• salt to taste
• large russet potato, peeled and quart ered
• head scauliflower, cored and separated into florets
• quart chicken broth
• quart water
• pinch cayenne pepper, or more to taste
• 1/2 cup heavy cream
• stripsbacon, chopped
• 1/2 cup sfresh bread crumbs
• tablespoon finely grated Parmigiano-Reggiano cheese
• tablespoon schopped Italian flat-leaf parsley
• teaspoon lemon zest

Instructions

1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel lined plate to drain, leaving grease in the skillet.
4. Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. Serve soup garnished with bacon gremolata over the top.