Cauliflower Leek Soup
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Ingredients
- 4 cups chicken broth
- ½ medium head cauliflower chopped
- 1 cup sliced leeks
- ½ cup heavy cream
- Salt and pepper
- 2 ounces diced pancetta
Instructions
- Combine the broth and cauliflower in a saucepan over medium-high heat.
- Bring the chicken broth to a boil then add the sliced leeks.
- Boil on medium heat, covered, for 1 hour until the cauliflower is tender.
- Remove from heat and puree the soup with an immersion blender.
- Stir in the cream, then season with salt and pepper.
- Fry the chopped pancetta in a skillet over medium-high heat until crisp.
- Spoon the soup into bowls and sprinkle with pancetta to serve.