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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