Sarah Anne Ward
Bursting with fresh cauliflower flavor, this silky soup makes a standout starter or a comforting snack to cozy up to.
Recipe information
Yield
4 Servings
Ingredients
4
ounce pancetta
1
large head cauliflower, cut into 1-inch wide florets (about 8 cups)
2
cups Pacific organic free range chicken broth
2
tablespoons unsalted butter
2
teaspoons seasoned rice vinegar
1
¼ tsp kosher salt
2
tablespoons chopped basil leaves
Need to make a substitution?
Preparation
Step 1
Cook pancetta in a skillet until fat is rendered and crisp, about 8-10 minutes. Remove from pan and place on a paper towel-lined plate.
Step 2
In a large pot with a tight-fitting lid, add cauliflower and chicken broth. Bring to a simmer over medium heat, cover, and cook until cauliflower is tender, about 10 minutes. Allow to cool slightly and transfer to a blender. Add butter, salt, and vinegar; purée until smooth (allowing steam to escape). Divide among soup bowls. Mix pancetta with basil and sprinkle on top of soup.