Recipes Soups Vegetable Soups Creamy Cauliflower Soup with Crispy Pancetta and Gremolata

Creamy Cauliflower Soup with Crispy Pancetta and Gremolata

Creamy Cauliflower Soup with Crispy Pancetta and Gremolata is rated 5.0 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6

A garnish of crispy pancetta and toasted bread crumbs tossed with parsley and lemon zest transforms this creamy soup into a dish that’s fit for a special meal.

Ingredients:

  • 1 cup fresh bread crumbs
  • 4 Tbs. olive oil
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 1/2 tsp. lemon zest
  • Kosher salt and freshly ground pepper, to taste
  • 6 oz. pancetta, diced
  • 1 yellow onion, diced
  • 4 shallots, sliced
  • 3 celery stalks, diced
  • 1 head cauliflower, trimmed and cut into florets
  • 5 cups chicken or vegetable stock, plus more as needed
  • 1 Tbs. fresh lemon juice
  • 3/4 cup heavy cream (optional)

Directions:

Preheat an oven to 350°F.

In a small bowl, toss the bread crumbs with 2 Tbs. of the olive oil and transfer to a baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15 to 20 minutes. Let cool to room temperature. In a bowl, toss the bread crumbs with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.

In a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.

In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper. Add the 5 cups stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.

Using an immersion blender, puree the soup until smooth. Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency. Stir in the lemon juice and cream. Ladle the soup into warmed bowls. Top with the crispy pancetta and gremolata and serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Loved This Soup I made this exactly as written and it was fantastic! I wasn't sure I would love the addition of the gremolata, but it took the soup from great to perfection. Definitely use fresh bread crumbs, not packaged. A lot of healthy ingredients, minus the cream and pancetta of course, but both of those items really added to the dish and I wouldn't make this without them. This is great with salad and some crusty bread. I highly recommend this.
Date published: 2013-02-07
Rated 5 out of 5 by from Yummy Veggie Packed Meal Great for a quick and healthy weeknight dinner. We added carrots, extra celery, and, at the end, used our VitaMixer instead of an immersion blender. It was delicious! Even my non-vegetable eating boyfriend throughly enjoyed it. One pot prep and cook in my Le Creuset Chef's oven saved on dish washing. This is my favorite pot for making soups.
Date published: 2013-01-30
Rated 5 out of 5 by from Yummy for a Light Dinner Night I was looking for a recipe so that I could try my new Le Creuset dutch oven. This soup was the perfect way to break in the new pot. The prep wasn't too bad (I'm a bit of a messy cook), but it was totally worth it in the end! My husband and I loved the soup! The crispy pancetta and gremolata were the perfect toppings. I did make a few adjustments though. I only used two shallots because the recipe also calls for a whole onion. I also initially only used 4 cups of chicken stock thinking that if the soup was too thick that I could add the 5th cup. It was, however, a bit thin so I decided to add the cream instead. In fact, I suggest that you do use the cream because it definitely improves the texture of the soup. I'm definitely making this soup again. It was perfect for a light dinner on a cold winter night. =)
Date published: 2012-12-23
Rated 5 out of 5 by from My New Favorite Soup I found this recipe in the newest Williams-Sonoma catalog, and since the last recipe I tried from their Summer edition was a huge hit, I knew I had to give this one a try. This soup is incredible! It's hard to believe that something so delicious can be made from such basic ingredients! I actually prepared this soup a second time tonight (that's twice in one week) and it was perfect again! I highly recommend adding the heavy cream (even though it is optional), and be sure to use a large cauliflower head or your soup will be thin. My daughter loves her soup served with the Pancetta, and I prefer it with just the Gremolata (which is also amazing). Tastes wonderful reheated too! A definite favorite! Can be made into both a vegetarian or vegan version with basic adaptations!
Date published: 2012-12-02
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