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Creamy Cauliflower Soup with Crispy Pancetta Print

Serves 4

Ingredients

20g Australian butter
½ leek, washed, trimmed and chopped
½ head (400g) cauliflower, chopped into florets
750ml chicken or vegetable stock
8 slices pancetta
250ml Australian milk
1 cup grated Australian 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. Allow to 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 Hints
Tip:
• For extra bite, cheddar cheese can be substituted for 100g Australian blue cheese.
• Bacon or prosciutto can be used in place of pancetta.



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