Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash Recipe

Name: Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 5 cloves garlic, sliced; 2 leeks, greens and whites, cut small; 1 parsnip, cut small; 1 head cauliflower, chopped; 2 potatoes, chopped; 2 boxes (4 quarts) chicken stock; 1 tablespoon fresh thyme leaves, chopped; 1/8 teaspoon grated nutmeg; Salt and freshly ground pepper; 1/3 cup chopped pancetta; Olive oil, if needed; 1 potato, chopped into small cubes; 1/4 cup pine nuts; 1 teaspoon chopped fresh parsley; Pinch paprika; Salt and freshly ground pepper

Servings: persons

1 stick butter
5 cloves garlic, sliced
2 leeks, greens and whites, cut small
1 parsnip, cut small
1 head cauliflower, chopped
2 potatoes, chopped
2 boxes (4 quarts) chicken stock
1 tablespoon fresh thyme leaves, chopped
1/8 teaspoon grated nutmeg
Salt and freshly ground pepper
1/3 cup chopped pancetta
Olive oil, if needed
1 potato, chopped into small cubes
1/4 cup pine nuts
1 teaspoon chopped fresh parsley
Pinch paprika
Salt and freshly ground pepper

1
For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown.
2
Add the garlic, leeks and parsnips.
3
Cook the vegetables until tender, stirring frequently, about 12 minutes.
4
Add the cauliflower, potatoes and chicken stock.
5
Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes.
6
Add the thyme, nutmeg and some salt and pepper.
7
Puree the soup.
8
Keep warm until ready to serve.
9
For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need.
10
Once the pancetta is halfway cooked, add the potatoes and brown.
11
Add the pine nuts, parsley paprika and some salt and pepper.
12
Cook until the pine nuts are browned and the potatoes are brown and crisp.
13
When ready to serve, plate the soup and top with hash.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 stick butter, 5 cloves garlic, sliced, 2 leeks, greens and whites, cut small, 1 parsnip, cut small, and more.

Yes, Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash

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