Cauliflower Soup with Hazelnuts and Bacon
Ingredients
- ½ cup blanched hazelnuts
- 1 medium head of cauliflower (about 2 pounds), cut into small florets
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt, freshly ground pepper
- 4 slices thick-cut bacon (about 4 ounces)
- 1 small fennel bulb, chopped
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- ⅓ cup dry white wine or water
- 6 cups low-sodium chicken broth
- ¾ cup heavy cream
- 2 bay leaves
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