Pureed Chickpea and Cauliflower Soup
1/2 T. butter
Extra Virgin Olive oil
1 large onion, peeled and cut in 1/2 in dice
1 cup cauliflower, chopped small
2 potatoes, peeled and cut into 1/2 inch pieces
2 large carrots peeled and cut in 1/2 inch dice
2 celery ribs, cut in 1/2 in dice
6 large cloves garlic, smashed, divided
1 pinch crushed red pepper flakes
2 cans chick peas drained
2 quarts chicken stock
4 oz. Pancetta diced
1 bundle of fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, leaves finely chopped
5 to 6 (1/1 inch) slices Tuscan style bread, cut into 1/2 in cubes.
Cover the bottom of a Dutch oven with olive oil, saute pancetta or bacon till it starts to brown.
Add celery, carrots, and onions. Sweat them for a few minutes, then add cauliflower and potatoes and saute 5 or 10 minutes longer.
Add salt and pepper.
Add chicken stock, sprig of thyme, bay leaves and chick peas.
Simmer 2 hours.
Remove thyme and bay leaves.
Use an immersion blender for about 3 to 4 minutes till everything is pulverized.
Or blend in small batches in a food processor or blender.
Serve with seasoned croutons.