Tasty Recipes Roasted Cauliflower and Pancetta Soup

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Roasted Cauliflower and Pancetta Soup

"Flavorful pancetta, cauliflower, and cheese soup."

Ingredients :

  • 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

Instructions :

Prep : 15M Cook : 6M Ready in : 1H10M
  • 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.

Notes :

  • I use raw milk Cheddar cheese.

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