Roasted Cauliflower And Pancetta Soup

Ingredients

• Servings: 6
• 1 large head cauliflower, cut into florets
• 1/4 cup butter (such as kerrygold®), melted
• salt and ground black pepper to taste
• 5 cloves garlic
• 1 tablespoon olive oil
• 6 ounces diced pancetta
• 1 sweet onion, diced
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground turmeric
• 28 fluid ounces chicken stock
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange cauliflower tightly into a 9x13-inch glass baking dish. pour melted butter over cauliflower and lightly season with salt and pepper. place garlic cloves into the cauliflower.
• roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
• heat olive oil in a large skillet over medium heat. cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
• cook and stir onion in the pancetta drippings until tender, about 5 minutes. mix thyme, rosemary, and turmeric into onion.
• pour chicken stock over onion mixture and bring to a boil. add cauliflower and garlic to chicken stock. reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. stir pancetta into soup.
• blend soup using an immersion blender until completely smooth. stir cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.