This flavourful soup from Nadia G. is packed with tasty ingredients and is the perfect warmer on a cold day.
1 Tbsp extra virgin olive oil
6 slices Pancetta, diced
1 leek, thinly sliced
6 cup organic chicken stock
1 cauliflower, chopped into bite sized pieces
2 russets, diced
1 bay leaf
¾ cup aged cheddar cheese
pinch of sea salt and freshly cracked pepper
fresh chives, minced
1. In a pot, heat the extra virgin olive oil over medium. Add the sliced pancetta to the pot and sauté it until crispy. Remove the cooked pancetta from the pot using a slotted spoon and set it aside. In the pancetta oil, sauté the leeks for a few minutes until soft.
2. Deglaze the pot with organic chicken stock. Add the cauliflower, russets, bay leaf to the stock and simmer for 15-20 minutes until veggies are fork-tender. Remove the pot from the heat. Fish out about one cup of cauliflower florets and potatoes and set them aside.
3. Puree the soup using a hand blender, and then put the cauliflower and potatoes pieces back into the pot. Add the aged cheddar, sea salt and freshly cracked pepper. Turn the heat down to medium-low and whisk until the cheese is melted.
4. Serve topped with crispy pancetta and fresh chives.
See more: Soup, Cheese, Side, Vegetables, Dinner, North American, Winter, Fall
https://www.foodnetwork.ca/recipe/creamy-cauliflower-soup-heightened-with-aged-cheddar-pancetta-and-sauteed-leeks/11174/
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