Roasted Cauliflower Soup With Bacon and Parsley Oil

This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil.

Special equipment: Blender or hand blender

Ingredients

serves Serves 6 to 8, active time 25 minutes, total time 50 minutes

• 2 medium heads cauliflower, separated into large florets
• 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 6 slices bacon
• 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups)
• 6 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1/4 cup half and half
• 1/2 cup chopped fresh parsley leaves

Procedures

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