CAULIFLOWER SOUP, PANCETTA CHIPS AND BACON FIREBARNS
1 cauliflower, coarsely chopped
900ml chicken stock
1 onion, chopped finely
-1 clove of garlic, chopped
-1-2 cup of cream
50g grated parmesan cheese
-1 tbsp. Firebarns bacon
Salt and pepper to taste
6 slices of pancetta
2 slices of bread
In a large saucepan, add chicken broth, cauliflower, onion and garlic. Bring to a boil, reduce heat to medium and simmer until vegetables are tender. (About 20 minutes).
Process the mixture in a food processor until smooth, return the mixture to the pan over medium heat. Add the cream, Firebarns bacon, mix well, add salt and pepper and simmer for about 10 minutes.
On a baking sheet, place parchment paper, put the slices of pancetta and bread to ''broil'' for 2 è 3 minutes. Check them well to avoid burning.
Cut the slices of bread into crumbs and crumble the pancetta into crumbs. Serve on top of the soup.