Pureed Cauliflower Soup With Pancetta And Gremolata

Name: Pureed Cauliflower Soup With Pancetta And Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat an oven to 350u00b0F.
2
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.
3
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.
4
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.
5
Using an immersion blender, puree the soup until smooth. 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 and serve immediately.

1640

kcal

Calories

129

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup fresh bread crumbs, 4 Tbs. olive oil, 3 Tbs. chopped fresh flat-leaf parsley, 1 1/2 tsp. lemon zest, and more.

Yes, Pureed Cauliflower Soup With Pancetta And Gremolata 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.

That's it — enjoy your meal!