|
|
A surprising smokiness make
this delicious soup sparkle.
|
|
Ingredients:
1 head Andy Boy cauliflower, cut
in florets
5 C chicken stock
1/4 C finely chopped celery
1/4 C flour
1 small bunch green onions, sliced
1/2 C uncooked rice
1 C milk or half and half
1 C pancetta, diced and cooked until crispy
salt and freshly ground black pepper
Snipped watercress or parsley
|
Directions:
| 1. |
Put cauliflower, stock, rice
and celery into a large saucepan. Bring to a boil, simmer until
cauliflower is crisp but tender and rice is cooked (about 10
minutes). |
| 2. |
Gradually add milk to flour, blending until
smooth; stir into soup. Keep simmering, stirring constantly
until thickened. |
| 3. |
Season to taste. Sprinkle each serving
with pancetta, green onion, watercress or parsley. |
| |
Serves 6 |
|
|
|
