Cauliflower Pancetta Soup
A surprising smokiness make this delicious soup sparkle.
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
- 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).
- Gradually add milk to flour, blending until smooth; stir into soup. Keep simmering, stirring constantly until thickened.
- Season to taste. Sprinkle each serving with pancetta, green onion, watercress or parsley.