Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash

Ingredients

• 1 stick butter 
• 1 head cauliflower chopped
• 4 quarts chicken stock see 
• 1 teaspoon parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 5 cloves garlic sliced
• 2 small leeks 
• 0.1 teaspoon nutmeg grated
• 4 servings olive oil 
• 0.3 cup pancetta chopped
• 1 pinch paprika 
• 1 small parsnips 
• 0.3 cup pinenuts 
• 1 small potatoes chopped
• 2  potatoes chopped
• 4 servings salt and pepper freshly ground

Equipment

• frying pan
• dutch oven

Directions

1. For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown.
2. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes.
3. Add the cauliflower, potatoes and chicken stock.
4. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes.
5. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve.
6. 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.
7. 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.
8. When ready to serve, plate the soup and top with hash.