Cauliflower Soup with Pancetta Croutons


Makes: 4 servings 

Time: 40 Minutes

It gives classic cauliflower cheese a tasty twist by turning it into a delightfully comforting autumnal soup.


1 cauliflower
2 desiree or Sebago potatoes, peeled and cut into four
1 small brown onion, diced
100 ml cream
2 cups of chicken stock
3 cups boiling water 
1 baguette, 4 thin slices
100g finely grated cheese parmesan cheese
4 slices pancetta
Pinch of salt
Pinch of grated nutmeg
½ bunch of chives


Chop cauliflower into florets and wash.  In a medium saucepan, on medium heat sweat the onion for two minutes, ensuring it does not colour. Add the potatoes and cauliflower and mix well. Cover the vegetables with the stock and water. Bring to the boil then simmer for 25 minutes.

Blend the soup in a food processor or with a stick blender

Add cream, nutmeg and salt to taste.

For the croutons: Grill the slices of bread until lightly toasted, place a slice of pancetta on each crouton sprinkle with cheese. Place under the grill again until the cheese has melted.

Divide the soup into four bowls place a crouton in each bowl and garnish with freshly chopped chives. 

Tip: Pancetta can be substituted with good quality ham or prosciutto


Source: Everyday Gourmet 


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Naughty nibbles
He enjoyed long, romantic walks to the fridge so it was no surprise when he asked her to join him for a late night sojourn. After all, if we weren’t meant to have a glass of wine and a midnight snack, why would there be a light in the refrigerator?

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