Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash

Total Time:
2 hr 30 min
1 hr 30 min
1 hr

4 entree servings or 8 appetizer servings

  • Soup:
  • 1 stick butter
  • 5 cloves garlic, sliced
  • 2 leeks, greens and whites, cut small
  • 1 parsnip, cut small
  • 1 head cauliflower, chopped
  • 2 potatoes, chopped
  • 2 boxes (4 quarts) chicken stock
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/8 teaspoon grated nutmeg
  • Salt and freshly ground pepper
  • Hash:
  • 1/3 cup chopped pancetta
  • Olive oil, if needed
  • 1 potato, chopped into small cubes
  • 1/4 cup pine nuts
  • 1 teaspoon chopped fresh parsley
  • Pinch paprika
  • Salt and freshly ground pepper
  • For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve.

  • For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp.

  • When ready to serve, plate the soup and top with hash.

Cook Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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