Warm & Savory

THE RECIPES

Roasted Cauliflower and Parsnip Soup p.91

Makes 6 to 8 servings (8½ cups)

1 head cauliflower, chopped and
stem removed
6 parsnips, peeled and chopped
1 (4-ounce) package deli-sliced pancetta
1 cup chopped yellow onion
1 clove garlic, peeled and chopped
3 cups chicken broth
2 cups water
½ teaspoon kosher salt
½ teaspoon ground white pepper
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups half-and-half
Garnish: fresh oregano

1. Preheat oven to 400°. Line a baking sheet with foil; spray with cooking spray.

2. Arrange cauliflower and parsnips on prepared pan. Roast until browned, 20 to 25 minutes. Remove from oven and let cool completely.

3. In a stockpot, cook pancetta until crisp. Remove pancetta from pot, and set aside, reserving grease.

To same pot, add onion and garlic. Cook over medium heat, stirring often, until slightly browned