Velvety Cauliflower Soup

Serves 4 to 6

4 tablespoons unsalted butter
1 white onion, chopped
3 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), chopped
2 bay leaves
3 cups chicken stock or low-sodium broth
3 cups milk
Kosher salt and freshly ground black pepper
4 ounces cubed pancetta or thick-sliced bacon
2 cups cubed day-old bread
¼ cup chopped herbs, such as sage, parsley and thyme
Fresh olive oil or truffle oil, for drizzling

1. Melt butter in a large soup pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the chopped cauliflower, bay leaves, chicken stock and milk and bring to a boil. Cover and cook at a gentle simmer until the cauliflower is very tender when pierced with a fork, about 20 minutes. Discard the bay leaf.

2. Meanwhile, in a medium skillet, sauté pancetta over moderate heat until crisp, 3 to 4 minutes. Transfer with a slotted spoon to a paper towel to drain. Add the bread cubes to the remaining fat in the pan and cook, stirring frequently, until the cubes are crisp, about 5 minutes. Transfer the cubes to a bowl, add bacon cubes and chopped herbs and toss to combine.

3. Puree the cauliflower mixture in batches, in a blender or food processor, until smooth. Pour the soup into a clean pot and set it over low heat. Season to taste with salt and black pepper.

4. Ladle the soup into serving bowls, sprinkle with the bread cube mixture and drizzle with olive oil. Serve immediately.