1 head romanesco, cut into pieces3 tablespoons olive oil 6 strips of bacon, cut into small pieces 1 cup chopped sweet onion 3 cups chicken broth 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon nutmeg 2 1/2 cups milk 1/2 cup heavy cream 1 cup freshly grated Parmesan cheese plus extra for garnish
Preheat oven to 400°F and line a cookie sheet with foil. Toss romanesco with oil, place on prepared sheet and roast until slightly browned, about 30 minutes. Cool.
Cook bacon in a large Dutch oven or other large pot until crispy. Remove with slotted spoon, leaving the bacon grease in the pot. Cook onion in the bacon grease over medium high heat for 5 minutes, stirring frequently. Add romanesco, broth, herbs and spices and simmer for 15 minutes. Cool to room temperature. Working in batches if necessary, puree the soup in a blender until smooth. Return to pot and add milk, cream and cheese. Heat over medium heat until soup is warm. Garnish with bacon and extra cheese and serve.
Adapted from framedcooks.com