Creamy Cauliflower Soup with Crispy Pancetta
 | 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 cheeseground white pepper, to taste Recipe presented by Dairy Australia |
| Preparation Time: 10 minutes Method 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. Cook the pancetta under a pre-heated grill until golden and crisp. Allow to cool slightly. 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. To serve, divide soup between bowls, and crumble over the crispy pancetta. Tip: For extra bite, cheddar cheese can be substituted for 100g Australian blue cheese. Bacon or prosciutto can be used in place of pancetta. Food 4 Life: Monday, 11th June 2007 | |
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