Creamy puréed soups always benefit from having crunchy things sprinkled on top. This recipe is from Waterfront Wines, in Kelowna, British Columbia.
While the nuts are cooling, increase oven to 400°. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
Meanwhile, cut bacon crosswise into ½" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
I agree with the other reviewer, you need a lot more bacon. I made about 8 strips for three people and it all was eaten. The soup is subtle and tasty, but I had expected a little stronger flavors. It seemed a little dull. Good but not great recipe. I prefer the cauliflower cheese soup from the Mooswood over this.
An amazing, hearty, filling soup that is in no way surprising that it came from a restaurant, because I would definitely pay for it. Do yourself a favor and don't skip the hazelnuts (as I was planning, up until the end, then rushed to pan roast them), and make sure they're roasted well. Larger pieces would just sink to the bottom so make sure they're crushed well. 4 slices of bacon ain't enough either, I made this for three and cooked a whole package of thick cut Oscar Meyer, very little remained, after seconds and thirds... This recipe is going into my regular rotation for sure. A good bite, with a nice big hazelnut, a little bit of bacon, and a drop or two of olive oil, good enough to send shivers down the back of your neck.