Chef's Special: Creamy Cauliflower Soup with Crispy Pancetta

Ingredients

• 1 large cauliflower
• 200 grams pancetta
• 2 shallots
• 3 cloves of garlic
• 1 liter chicken broth
• 200 ml cream
• 2 tablespoons olive oil
•  salt and pepper to taste
•  fresh parsley for garnish

Instructions

1. 1 Cut the cauliflower into florets and set aside
2. 2 Finely chop the shallots and garlic
3. 3 Heat the olive oil in a large pan and fry the pancetta until crispy. Remove it from the pan and place it on kitchen paper to drain
4. 4 In the same pan, add the shallots and garlic and cook until soft
5. 5 Add the cauliflower florets to the pan along with the chicken broth. Let it cook for 20 minutes, or until the cauliflower is soft
6. 6 Puree the soup with an immersion blender until smooth. Add the cream and season with salt and pepper
7. 7 Serve the soup in bowls, garnished with the crispy pancetta and fresh parsley. It will be just perfect!