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/

  • Time icon
    Total Time
    32mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    345
based on 14 ratings

If you can't find walnut oil, then some finely crushed walnuts will also act as a wonderful garnish for this soup.

recipe updated 23 Jun 2021

Ingredients

  • Pancetta icon
    Pancetta
    8 (about 40 g)
  • Onion icon
    Onion
    150 g (about 1)
  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Cauliflower icon
    Cauliflower
    650 g (about 1 ⅓)
  • Double cream icon
    Double cream
    1 ⅜ tablespoons (about 20 ml)
  • Walnut oil icon
    Walnut oil
    1 ⅜ tablespoons (about 20 ml)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Nutmeg icon
    Nutmeg
    ½ teaspoon (about 1 g)
  • Chicken stock icon
    Chicken stock
    800 g (about 3 ¼ cups)
  • Double cream icon
    Double cream
    ¼ cup (about 60 ml)

Tools

  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Serving bowl - small
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 180°C
  4. Line a clean baking sheet with parchment paper
  5. Add pancetta to the baking sheet
  6. Bake until crispy then set aside - 10 min, 180°C
  7. Fit max blade to kCook bowl
  8. Add olive oil to the kCook bowl
  9. Fit kCook bowl to kCook Multi
  10. Turn direct prep attachment to position 1
  11. Slice onion and celery stalk into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add salt & pepper to the kCook bowl to taste
  14. Add garlic clove and nutmeg to the kCook bowl
  15. Attach lid to kCook bowl
  16. Cook with filler cap removed - 5 min, 98°C, speed 2
  17. Then add cauliflower, chicken stock and double cream to the kCook bowl
  18. Cook with filler cap fitted - 10 min, 98°C, speed 3
  19. Blend with filler cap fitted - 2 min, speed 12
  20. Spoon content of kCook bowl into serving bowl
  21. Garnish with double cream and walnut oil
  22. Top the soup with pancetta
  23. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.