Creamy Cauliflower Soup With Crispy Pancetta And Gremolata
This comforting cauliflower soup is a delightful blend of flavors and textures. Topped with crispy pancetta and a zesty gremolata, each spoonful offers a satisfying crunch and burst of fresh herbiness. Creamy and rich, this soup is perfect for cozy evenings or special gatherings.
— Constant Cookbook
Ingredients
- 1 cup fresh bread crumbs
- 4 Tbs. olive oil
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 1/2 tsp. lemon zest
- Kosher salt and freshly ground pepper, to taste
- 6 oz. pancetta, diced
- 1 yellow onion, diced
- 4 shallots, sliced
- 3 celery stalks, diced
- 1 head cauliflower, trimmed and cut into florets
- 5 cups chicken or vegetable stock, plus more as needed
- 1 Tbs. fresh lemon juice
- 3/4 cup heavy cream (optional)
Instructions
- Preheat an oven to 350°F (180°C).
- In a small bowl, toss the bread crumbs with 2 Tbs. of the olive oil and transfer to a baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15 to 20 minutes. Let cool to room temperature. In a bowl, toss the bread crumbs with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.
- In a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Set aside.
- In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper. Add the 5 cups stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.
- Let the soup cool slightly, then, working in batches if necessary, transfer the soup to a blender and puree until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency. Stir in the lemon juice and cream. Ladle the soup into warmed bowls. Top with the crispy pancetta and gremolata, garnish with a few parsley leaves and serve immediately. Serves 6.
- Williams Sonoma Test Kitchen
Yield
Serves 6.
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