Cauliflower soup with crispy Pancetta and fresh parsley
I asked Sillas what he wanted for dinner the other day and to my surprise he said “Cauliflower soup”. Alright then, cauliflower soup it was. I did’t have a recipe here at home, so I searched the internet and soon found this recipe from a danish magazine.
1 head of cauliflower
1 baking potato
1 tablespoon of olive oil
1 liter of water or chicken stock
1 bay leaf
salt and pepper
a little lemon juice
1 to 1.5 dl. cream
As well as;
125 g pancetta or bacon
1 cup of parsley, chopped
2 tablespoons tarragon, finely chopped
½ teaspoon lemon zest, grated
A bit of Parmesan cheese, grated
Cut the cauliflower into florets. Peel and cut potatoes into rough pieces.
Cut the shallots into small cubes and fry them until tender in a pan with olive oil. Add the cauliflower, potatoes, water or chicken broth and bay leaf. Cover the pan and cook until potatoes and cauliflower are tender. Should take about 20 minutes. Remove the bay leaf. Blend the soup with cream until it has a smooth consistency. Heat the soup back in the pan and season with salt, pepper and a little lemon juice.
Cut the pancetta or bacon into small cubes and fry crisp in a pan.
Mix the parsley with tarragon and lemon zest.
Before serving, sprinkle each bowl of soup with crispy pancetta and the herbs and lemon zest. You can also add a bit of grated Parmesan cheese. I’m not too fond of Parmesan cheese so I skipped this last step.
Serve with some good bread.