Wednesday, 7 March 2018

Cauliflower Cheese & Pancetta Soup

You can not beat a classic bowl of hot cauliflower cheese soup and pancetta on cold, rainy days to warm your heart.

Whilst it's not the number one choice of veg to be consumed in its natural form in my home, cooked and blended is a great disguise and always goes down a treat, combine it with a few favourites cheese, more cheese and did I mention cheese, with some tasty salty crispy pancetta it's happiness all around.

This creamy and cosy soup is the perfect form of comfort from shielding from the rain, so pop your fashionable umbrellas, leave your new high waisted bikini in its carrier bag down head on home armed with a few ingredients your favourite people and a nice bottle of red wine and prepare to have your mind blown.

25g butter - or a glug of rapeseed oil
1 small onion, chopped
1 garlic clove, chopped
1 medium cauliflowers, broken into florets
1 large baking potato, cut into chunks
450 ml hot vegetable stock
70ml carton single cream
50g mature Cheddar, grated
60g mozzarella, grated
80g of cubbed/copped pancetta
Handful roughly chopped fresh flat leaf parsley, to garnish

1.Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until softened. Add the cauliflower, all the potato and the stock. Bring to the boil, then reduce the heat slightly and simmer for 20 minutes, until very soft. Cool slightly.

2.Whizz the soup in a blender until smooth. Return to the rinsed-out saucepan. Add the cream and season to taste, then gently reheat, until hot but not boiling. Add cheese and stir until melted.

3. Fry the pancetta in a small frying pan until brown and crisp, pour on to a tea towel or kitchen paper and remove excess grease and scatter on top of your soup with the parsley to serve. 

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London Mumma xx

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