Cauliflower Leek Soup with Pancetta

Ingredients

• •4 cups chicken broth
• •½ medium head cauliflower, chopped
• •1 cup sliced leeks
• •½ cup heavy cream
• •Salt and pepper
• •2 ounces diced pancetta

Preparation

1. 1Combine the broth and cauliflower in a saucepan over medium-high heat
2. 2Bring the chicken broth to a boil then add the sliced leeks
3. 3Boil on medium heat, covered, for 1 hour until the cauliflower is tender
4. 4Remove from heat and puree the soup with an immersion blender
5. 5Stir in the cream, then season with salt and pepper
6. 6Fry the chopped pancetta in a skillet over medium-high heat until crisp
7. 7Spoon the soup into bowls and sprinkle with pancetta to serve