Creamy Cauliflower Soup with Crispy Pancetta Recipe | Legendairy

Creamy Cauliflower Soup with Crispy Pancetta


10
Easy
15 MINS
30 MINS

Cauliflower makes the most wonderful creamy soup, full of flavour. The salty notes of the pancetta and cheddar take it to a whole new level.

INGREDIENTS

  • 50g butter
  • 1 leek, washed, trimmed and chopped
  • 1kg cauliflower, chopped into florets
  • 2 litres chicken or vegetable stock
  • 10 slices pancetta
  • 500ml milk
  • 2 cups grated vintage cheddar cheese
  • ground white pepper, to taste

METHOD

  1. Melt butter in a large saucepan, add leek and cook for 2-3 minutes until slightly softened. Stir in the cauliflower and stock, cover and simmer for 20-25 minutes, until the cauliflower is tender.
  2. Cook the pancetta under a pre-heated grill until golden and crisp, cool slightly.
  3. Blend the soup until smooth with a hand held blender or food processor. Return to the heat and stir in milk. Bring to a gentle simmer, then stir in cheese and pepper.
  4. To serve, divide soup between bowls, and crumble over the crispy pancetta.

HANDY TIPS

For extra bite, cheddar cheese can be substituted for 200g blue cheese.

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