PARSNIP, CAULIFLOWER & PANCETTA SOUP

By ldelmas

Serves 6-8

Ingredients

• Ingredients:
• .
• 5 oz pancetta, cut into small dice
• 2 cups cleaned & rough-chopped leeks
• 2 cloves garlic, chopped
• 1/4 cup white wine
• 1-1/2 lbs parsnip, peeled and chopped into 1" pieces
• 1-1/2 lbs cauliflower, chopped into florets
• 6 cups chicken stock
• 1 cup heavy cream
• 3/4 cup toasted pumpkin seeds, 1-1/2 tsp paprika, and 1/4 cup chopped parsley, for garnish (along with the pancetta called for above, as prepared below)

Preparation

Step 1

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Preparation:

Cook the diced pancetta over low to medium heat in a stockpot, rendering the fat and cooking until nicely browned and crispy. Remove it from the stockpot with a slotted spoon and set aside to garnish the finished soup.


Leaving the rendered fat from the pancetta, add the leeks and garlic to the stockpot and sweat (cook over low heat) for 1–2 minutes, until they become fragrant. Deglaze with the white wine, then add the parsnip, cauliflower, and stock. Bring to a boil and cook until the vegetables are fork tender. Add the heavy cream and simmer for another 1–2 minutes.


Working in batches, add some of the veggies and some of the liquid to your Vitamix or other blender, filling no more than halfway. Blend, starting on low speed and slowly increasing the speed until the mixture reaches a smooth consistency. Pour into another stockpot or container that holds 3–4 quarts. Once all of the soup is puréed, pour into soup bowls and garnish each serving with the evenly divided crispy pancetta, pumpkin seeds, paprika, and parsley.



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