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This soup was a happy mistake. It came from one of those nights where I didn’t seem to have anything in the fridge other than a head of cauliflower that was well on its way to becoming inedible, a packet of pancetta and some stale parmesan.
I do always tend to have onions, garlic, carrots and cauliflower, and always stock in the pantry. When all else fails, I can always pull something together with the aforementioned and anything else I can find.
This was that night, and the truffle oil added the most delicious twist. For a whole winter, we ended up eating this almost every night.
2 ounces chopped pancetta 1 cup chopped onion
3 cloves garlic, chopped
3⁄4 cup chopped celery
1 head cauliflower
31⁄2 cups chicken broth
1″ cube parmigiano,
or any other strong cheese (reserve some cheese to sprinkle over the top to serve)
1⁄2 cup half-and-half
White or black truffle oil for drizzling
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft—a little over 5 minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Purée soup with a handheld blender, then add half-and-half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.
I made this with gorgonzola recently and it was amazing.
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