Soup- 1/3 cup unsalted butter
- 1 onion, diced
- 1/3 cup plain flour
- 1 cup Devondale Full Cream Milk
- 2 cups chicken stock
- 1 large cauliflower, cut into small florets
- Pinch nutmeg
- 1/2 cup Devondale Full Cream Milk (extra)
- Pancetta, fried, cooled and crumbled, to serve
Garlic Crumb- 1 teaspoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, crushed
- 1/2 cup panko breadcrumbs
| Soup- Heat a large saucepan over medium heat. Add butter, stir until melted. Add onion and cook until soft
- Add flour and stir over a low heat for 1 to 2 mins until it starts to become thick and well combined. Pour in the milk and continue stirring
- Add stock and stir continuously until the mixture comes to a boil. Simmer for 3 minutes
- Add the cauliflower pieces, nutmeg and a pinch of salt and pepper. Bring to a boil, reduce heat, then simmer covered for 30 minutes or until cauliflower is soft
- Meanwhile, make the garlic crumb
- When cauliflower is soft, puree using a stick blender or transfer to a blender. Blend until smooth adding extra milk to thin out the soup if required
- Ladle soup into bowls and top with garlic crumbs and crispy pancetta
- Serve with crusty bread
Garlic Crumb- Heat oil in a small frypan over medium heat
- Add butter and melt. Stir in garlic and fry until fragrant. Add crumbs and stir to combine and gently cook until crispy
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