Cauliflower Soup

Name: Cauliflower Soup
Yield: makes about 2 1/2 quarts
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 ounces pancetta, cut into 1/4-inch dice; 1 medium onion, finely chopped; 1 large carrot, cut into 1/4-inch dice; 4 quarts cold water; 1 tablespoon plus 1 teaspoon kosher salt; 1 large head cauliflower, cut into small florets; 1 cup brown lentils, rinsed; Grated Grana Padano or Parmigiano-Reggiano, for serving

December 14, 2011

I love soups, and I love cauliflower, and who doesn’t like pancetta? This is a delicious soup, and, yes, you can serve it as is, or you can add some cooked white or brown rice. Get yourself some crusty bread, a glass of Chianti Classico or Morellino (the other Tuscan red), and enjoy.

Recipe notes

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