Winter Soup Recipe (Los Altos Hills Magazine)
By Chef Lucas Lovelace
- 3 Tablespoons Olive Oil
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, sliced thin
- 1 head of white cauliflower, roughly chopped
- 2 parsnips, peeled and sliced thin
- 2 Yukon gold potatoes, peeled and chopped
- 2 sprigs of Sage
- 1 Parmesan Rind
- 1 Dried Bay Leaf
- Pinch of Crushed Red Chili Flakes
- Homemade Hearty Chicken Stock
- 4 Ounces Pancetta, cooked till crisp
- Pecans, Crushed
- Chili Oil (Store bought is fine)
- Edible Flower
Add the olive oil to a large pot or rondeau, and add onions and garlic over moderate heat. Sweat for about ten minutes, sprinkling small fingers full of salt, releasing the aromatic’s flavor yet not allowing them to brown. All the cauliflower, parsnips, potatoes, sage, Parmesan rind, bay leaf, and Chile flakes, and cook over medium heat for twenty minutes, adding more oil if necessary, to coat the bottom of the pan. Stir regularly. Add enough chicken stock to cover the vegetables, simmering for eighteen minutes. Let the soup rest off the heat for ten minutes. Remove the Parmesan rind and bay lead. Carefully purée the soup in a blender, adjusting the seasoning for salt. Serve the Winter soup with the crisp Pancetta, Pecans, and a drizzle of Chili Oil.
Like our recipes? Subscribe for more!
Enter your email below to receive more recipes, special offers, and updates from LL Chef Services directly to your inbox.