Cauliflower and Leek Soup with Crispy Pancetta
Here’s proof that healthy can be tasty. Brimming with flavor, this soup contains an assortment of vitamins, minerals, antioxidants, and phytochemicals. This equates to cancer fighting properties, a boost to heart and brain health, digestive support, detoxification, and other health benefits.
Ingredients
| 3 | large leeks, washed andchopped (white parts only) |
| 1 | head cauliflower, cut into florets |
| 2 | cloves garlic, chopped |
| 3 | tablespoons butter |
| 2 | tablespoons flour |
| 1 | cup dry white wine |
| 4 | cups vegetable stock |
| ½ | cup Pecorino Romano cheese |
| ½ | cup heavy cream |
| 1/3 | cup pancetta (skillet fried) |
| Salt and freshly ground black pepper (to taste) |
DIRECTIONS
Step 1: In a stockpot, over medium-high heat, add butter.
Step 2: Add leeks and garlic. Sauté for 3 minutes (until leeks begin to sweat).
Step 3: Add flour, coat leeks, and cook for 2 minutes (until flour barely begins to golden).
Step 4: Add white wine and vegetable stock. Stir until flour is dissolved.
Step 5: Add cauliflower, and bring to boil.
Step 6: Reduce heat and simmer for 15 minutes (until cauliflower is tender).
Step 7: Transfer soup to blender.
Step 8: Add cheese and cream.
Step 9: Blend until smooth.
Step 10: Stir in salt and pepper (to taste).
Step 11: Garnish with crispy pancetta
