Ingredients:

  • 2 tablespoons Unsalted Butter (30 grams)
  • 4 ounces Pancetta or thick-cut bacon (115 grams), diced small
  • 1 medium Yellow Onion (150 grams), finely diced
  • 4 large Garlic Cloves, minced or pressed
  • 5 pounds Boneless, skinless Chicken Thighs (680 grams), cut into 1-inch cubes
  • 1 teaspoon Italian Seasoning
  • Kosher Salt & Black Pepper, to taste
  • 1 medium Cauliflower Head (600 grams), cut into small florets (about 6 cups)
  • 6 cups Low Sodium Chicken Stock (1.4 Litres)
  • 1/4 cup Sun-Dried Tomatoes (40 grams), packed in oil, drained and sliced thinly
  • 4 ounces Baby Spinach (115 grams), fresh, packed
  • 1 cup Heavy Cream (Double Cream) (240 mL)
  • 1/2 cup Freshly Grated Parmesan Cheese (50 grams)

Instructions:

  1. Render the Pancetta: Set the Dutch oven over medium heat. Add the butter and pancetta/bacon. Cook until crispy (about 5-7 minutes). Remove the crispy meat with a slotted spoon and reserve it for garnish. Leave the rendered fat in the pot.
  2. Sauté the Aromatics: Reduce the heat slightly. Add the diced onion to the pot and cook until translucent (about 5 minutes). Add the minced garlic and Italian seasoning, stirring for 1 minute until fragrant.
  3. Sear the Chicken: Push the aromatics to one side. Add the cubed chicken thighs, salt, and pepper. Sear the chicken until lightly browned on all sides. Stir everything together.
  4. Simmer the Base: Pour in the chicken stock. Bring the liquid to a rolling boil, then reduce the heat, cover, and let it gently simmer for 10 minutes to allow the chicken to tenderise.
  5. Add the Faux-tato: Stir in the cauliflower florets and sliced sun-dried tomatoes. Return to a simmer, covered, and cook for 15-20 minutes, or until the cauliflower is fork-tender.
  6. Create Creaminess (The Essential Step): Turn off the heat. Using an immersion blender, carefully blend about one-third to one-half of the soup mixture directly in the pot. The blended cauliflower will instantly thicken the broth beautifully.
  7. Finish the Soup: Stir in the heavy cream and the fresh Parmesan cheese. Stir until the cheese is melted and the soup is uniformly creamy.
  8. Wilting and Seasoning: Add the fresh spinach. The residual heat will wilt it quickly (1-2 minutes). Taste the soup and adjust the salt, pepper, or herbs as needed.
  9. Serve: Ladle the hot soup into bowls. Garnish immediately with the reserved crispy pancetta and a drizzle of high-quality olive oil.