Creamy Cauliflower Soup with Aged Cheddar Pancetta
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
6
Preptime
40
Ingredients
1 tablespoon extra-virgin olive oil
6 slices Pancetta, finely diced
1 leek, washed and dried, thinly sliced
6 cups organic chicken stock
1 small cauliflower, chopped into bite-size pieces
2 russet potatoes, diced
1 bay leaf
3/4 cup aged Cheddar cheese
Pinch sea salt and freshly ground black pepper
Fresh chives, minced
Instructions
In a pot, heat the extra-virgin olive oil over medium. Add the sliced
pancetta to the pot and saute until crispy. Remove the cooked
pancetta from the pot using a slotted spoon and set it aside.
In the pancetta oil, saute the leeks for a few minutes, until soft.
Deglaze the pot with the organic chicken stock. Add the
cauliflower, potatoes, bay leaf to the stock and simmer for 15 to
20 minutes, until the veggies are fork-tender. Remove the pot
from the heat. Fish out about one cup of cauliflower florets and
potatoes and set them aside.
Puree the soup using a hand blender, and then put the cauliflower
and potatoes pieces back into the pot. Add the aged Cheddar
cheese, sea salt and freshly ground black pepper. Turn the heat
down to medium-low and whisk until the cheese is melted.
Serve the soup topped with crispy pancetta and fresh chives.
Originally Submitted
1/18/2011
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