| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 4 entree servings or 8 appetizer servings |
Ingredients
- 1 stick butter
- 5 cloves garlic, sliced
- 2 leeks, greens and whites, cut small
- 2 leeks, greens and whites, cut small
- 1 parsnip, cut small
- 1 head cauliflower, chopped
- 2 potatoes, chopped
- 2 boxes (4 quarts) chicken stock
- 1 tablespoon fresh thyme leaves, chopped
- 1/8 teaspoon grated nutmeg
- Salt and freshly ground pepper
- 1/3 cup chopped pancetta
- Olive oil, if needed
- 1 potato, chopped into small cubes
- 1/4 cup pine nuts
- 1 teaspoon chopped fresh parsley
- Pinch paprika
- Salt and freshly ground pepper
Instructions
- For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve.
- For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp.
- When ready to serve, plate the soup and top with hash.
Reviews
Really good. I like it without the potato/pinenut topping. Excellent way to eat a lot of vegetables.
Do NOT use 4 quarts of liquid as stated above. DO use 2 boxes of stock (2 quarts). Otherwise, all very tasty.
Haven’t tried this yet but will definitely soon. I hope they post her recipe for the pasta with.mushrooms and shrimp. I would have bid a lot higher. Love Nicki and hope she wins. I would definitely watch her show!
This is a delicious soup. I’m hoping more of Nikki’s recipes come in. I would love to become a vegetarian for ethical reasons, but I can’t seem to sleep if I don’t have some kind of animal protein before I go to bed, and if I do without animal protein for a number of days, I don’t feel well. So Nikki’s “meat on the side” approach is something that is perfect for me. I have a lot of friends who are the same way, so I hope Nikki does well. She has a totally unique style of cooking that is not represented anywhere else that I can find, and is sorely needed. GO NIKKI!!!