This lovely, super-smooth soup with its crunchy, cheesy croutons is a great all-rounder. Make it during the summer months when cauliflower is in abundance or in the winter as a warming, hearty supper.
750 ml (generous 1 1/4 pints) milk
2 garlic cloves
a bunch of spring onions
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 large cauliflower
2 tablespoons olive oil
2 tablespoons grated
Parmesan cheese
1/2 small ciabatta loaf
100 g (4 oz) pancetta, cubed
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the milk into a large pan and place on the heat. Roughly chop the garlic and the white part of the spring onions and add to the pan. Set aside the green spring onion ends. Stir in the cumin seeds and turmeric.
Cut off and discard the outer green leaves from the cauliflower. Cut the cauliflower into small florets and add to the milk pan, with some salt. Bring to the boil then lower the heat, partially cover and simmer for 20 minutes until the cauliflower is completely tender.
Meanwhile, place the oil in a large bowl and add the Parmesan and a good grinding of black pepper. Cut the bread into roughly 2 cm (3/4 inch) cubes. Add to the bowl, toss well and then spread out on a non-stick baking sheet, ensuring they lie in a single layer. Bake for 15-20 minutes, until crunchy and golden brown.
Empty the pancetta cubes into a non-stick frying pan and cook over a medium heat for 5 minutes or so, stirring from time to time, until crisp and golden. Drain on kitchen paper.
Finely slice the reserved spring onion greens.
Blend the soup in a liquidizer until velvety-smooth; alternatively, blitz with a hand-blender and then pass through a fine sieve. Check the seasoning and then ladle into bowls. Scatter over the crunchy croutons, crispy pancetta and green onions. Serve at once.
Serves 4
Source: Silvana Franco. The Best (BBC TV Series and Cookbook)
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