I am delighted that Cauliflowers are on trend and featuring on menus everywhere.
Cauliflowers are such a beautiful, subtle vegetable and in this recipe
deliver a fabulous, rich, thick soup paired perfectly with crunchy pancetta and
a smattering of fluffy freshly grated parmesan. For a change, you
could cook up a little of your favourite pasta shape and add these through for a
filling meal option. Cheers!
Preparation 10 minutes (I
cook the pancetta during this time)
Cauliflower soup by Feed Your Inner Cook |
Cooking 25 – 30 minutes
plus blending (5 minutes)
Ingredients - this makes a lot of soup. Halve the ingredient list if you prefer
1 – 1
½ large cauliflowers – cut into florets
Australian Extra
Virgin Olive Oil
2 onions – finely
chopped
4 cloves garlic –
crushed
3 potatoes –
scrubbed and diced
3 celery stalks –
sliced. Add shredded soft inner leaves if
available
2 litres Chicken
Stock - Salt Reduced
3 bay
leaves
½ teaspoon Celery
Seeds (optional)
½ cup cream
(less if you prefer)
1 cup (80 gram)
grated Parmesan
Some boiling water
from the kettle to thin out if needed
4 -6 slices
Pancetta – cooked in a separate pan then added later. Or trimmed
bacon if you prefer. Once cooked, cut into small dices.
A little freshly
grated nutmeg
Parsley – finely
chopped
White pepper – I use
a generous pinch
Salt – to your
taste
Method
Use a very large
deep pot saucepan (you will be blitzing with a stick blender
later)
Heat a little olive
oil in the pot and add the onion, potato, celery, garlic and cauliflower.
Cook approx. 5
minutes until begin to soften.
Add the Chicken
Stock, bay leaves and celery seeds. Bring to boil then allow to simmer approx.
15 minutes until vegetables are tender.
Allow to cool
slightly and then use a stick blender to blend until smooth.
If too thick, add
Some boiling water from the kettle to thin out if needed
Stir the cream and
half the parmesan through the soup
Add the finely
chopped parsley and nutmeg
Sprinkle half the
chopped pancetta into the soup. Reserve some to sprinkle on top
when serving
Taste and add the
pepper and any salt if you want (pancetta is salty as is the remaining
parmesan)
Serve garnished with
the remaining pancetta and parmesan.
Option:
add a little of your favourite cooked pasta.
Enjoy! Colleen
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