Gorgeous, vibrant and fragrant vegetables are in season right now everywhere! I usually get my vegetables for the week at the local Farmers Markets around the county. Whether you are going to the Valley Center Farmers Market on Thursday nights on Lilac Road or to Escondido’s Farmers Market on Tuesday evenings on Grand Avenue, there are so many delicious varieties of fresh, organic vegetables to choose from for your meals.
I love cauliflower! I use it in so many dishes in place of rice or just as a side dish with a good cut of meat. Cauliflower and leeks are so versatile and make an amazing duo in this soup that really complement each other.
You can even make this soup without the meat if you are not a fan of it. Or try it with a grilled prawn on top! This is one of those recipes that you can rearrange to make to your own liking.
1 head ofcauliflower chopped
2 cloves of garlic chopped
1 leek rinsed and chopped
2 Tbl butter
2 Tbl olive oil
1 cup parmesan (or cheddar!)
1/2 cup cream
4 cups chicken (or vegetable) stock
1 1/2 cups diced pancetta
2 Tbl flour
Preheat oven to 350°
Place the chopped cauliflower on a baking sheet lined with aluminum foil. Drizzle the olive oil over the cauliflower and sprinkle with salt. Bake for 20 minutes until lightly browned.
In a large saucepan, melt the butter and add the chopped leeks, garlic and flour. Cook on low for five minutes. Once the cauliflower is done, add it to the saucepan. Add the cream and chicken stock and let simmer. While the soup is thickening, cook up the pancetta. Slowly pour in the cheese to the soup. Mix with an immersion blender or in batches in the food processor. Once smooth, stir in the cooked pancetta. Add salt and pepper to taste.
Serve and enjoy!