Recipe Category: Soups
Cauliflower and Dill Soup with Crispy Pancetta
A smooth and creamy soup with the sweet, nuttiness of cauliflower topped with crispy pancetta.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 200g pancetta or bacon, chopped
- 50g butter
- 1 onion, diced
- 6 cloves garlic, crushed
- 1 large cauliflower, chopped
- 1 litre chicken stock
- 3-3 1/2 cups milk
- sea salt and white pepper, to taste
- 1/4 cup fresh dill, for garnish
Heat the pancetta in a large pot and fry until crisp. Remove and reserve. Melt the butter in the pot and sauté the onion and garlic until softened. Add the cauliflower and sauté for 5 minutes. Add stock and bring to the boil. Simmer covered for 20 minutes until very soft. Puree with a stab blender, add milk, season to taste and reheat just prior to serving. Serve sprinkled with pancetta and dill.
Recipe Type: Soup