Cream of Cauliflower with Pancetta and Walnut Oil
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 32mins
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- Serves
- 4
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- Calories
- 363
If you can't find walnut oil, then some finely crushed walnuts will also act as a wonderful garnish for this soup.
recipe updated 30 Dec 2022
Ingredients
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- Pancetta
- 8
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- Onion
- 150 g
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- Celery stalk
- 1
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- Cauliflower
- 650 g
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- Double cream
- 4 teaspoons
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- Walnut oil
- 4 teaspoons
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- Olive oil
- 2 tablespoons
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- Salt & pepper
- 1 pinch
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- Garlic clove
- 2
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- Nutmeg
- ½ teaspoon
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- Chicken stock
- 800 g
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- Double cream
- 4 tablespoons
Tools
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Oven
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Parchment paper
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kCook Multi
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Serving bowl - small
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Baking sheet - 18 x 13"
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Pre-heat oven - 180°C
- Line a clean baking sheet with parchment paper
- Add pancetta to the baking sheet
- Bake until crispy then set aside - 10 min, 180°C
- Fit max blade to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Slice onion and celery stalk into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add salt & pepper to the kCook bowl to taste
- Add garlic clove and nutmeg to the kCook bowl
- Attach lid to kCook bowl
- Cook with filler cap removed - 5 min, 98°C, speed 2
- Then add cauliflower, chicken stock and double cream to the kCook bowl
- Cook with filler cap fitted - 10 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Spoon content of kCook bowl into serving bowl
- Garnish with double cream and walnut oil
- Top the soup with pancetta
- Serve