Recipe: Cauliflower Soup with Pancetta Hash

Cauliflower Soup with Pancetta Hash

I created this soup the other day and I am quite proud of it. It's also very good with a sprinkle of parmessan cheese. Let me know what you think. Enjoy!

What you'll need:

1 head of Cauliflower, cut in florets
5 medium White Potatoes, peeled and diced
3 medium stalks celery, chopped
2 medium carrots, peeled and chopped
1 medium cooking onion, chopped
1 shallot, chopped
2 garlic cloves, minced
1 tbsp fresh thyme
1 teaspoon dried oregano
1 Bay leave
Sea salt and fresh ground pepper
1/2 teaspoon dried chili pepper (if you like a bite!)
3 ½ cups of chicken or vegetable stock
1 tablespoon extra-virgin olive oil
1 litre water


Pancetta Hash
1/2 cup Pancetta, diced
3 medium potatoes, diced (peel on)
2 garlic cloves, crushed
1/2 teaspoon fresh thyme
1/4 teaspoon Paprika
Salt and Pepper to taste
1 tbsp Olive Oil

Directions

Soup
1. In a 5 to 6-quart saucepot, heat oil on medium until hot.
2. Add celery, carrot and onion, and cook 10 minutes or until tender.
3. Add cauliflower and potatoes and cook for approx. 5 minutes.
4. Stir in chili, thyme, oregano, bay leave, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 30 seconds, stirring.
5. Add broth and water to saucepot; cover and heat to boiling on high. Reduce heat to low, and simmer for 2-3 hours (the longer, the better!)
6. In batches, ladle mixture into blender (remember to remove the bay leave). With center part of blender cover removed to allow steam to escape, blend mixture until pureed (you can also use a hand blender - but be careful as the mixture is hot!). Return all soup to saucepot and heat through.
7. Garnish each serving with a heaping tablespoon of Pancetta Hash (see below). 

Makes approx 8 1/2 cups. 

Pancetta Hash
1. In a small saucepot bring 3 cups of water to a boil.
2. Add diced potatoes and cook until tender.
3. In a frying pan, heat oil on medium until hot.
4. Add pancetta and garlic, and cook until garlic is golden brown.
5. Add potatoes and seasoning, and cook until potatoes are crisp. 
6. Remove garlic.
7. Garnish each serving of soup with a heaping tablespoon.

The photo in this post belongs to Melissa Macchione.
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