Earthy White Fall Soup

• 3 ounces pancetta or bacon
• 1/2 onion, diced
• 6 cups cups chicken broth
• 1 small cauliflower
• 1 russet potato
• 1 large parsnip
• white pepper
• 3 garlic cloves, not peeled
• 2 chicken breasts, cut into bite-sized pieces

1. Heat oven to 400u0b0.
2. Cut the pancetta into small pieces and brown in a large pot. Remove with a slotted spoon and saute onion until softened but not browned. Add chicken, season with salt and cook until just cooked through. Remove to the pancetta bowl.
3. Cut half of cauliflower into large florets and the rest into small, bite-sized pieces. Do the same for the potato and parsnip (both peeled). Put the broth and larger veggies into the pot and bring to a simmer cooking until tender.
4. Toss the smaller veggies and garlic with oil and salt and white pepper and roast in oven until light brown. Puree the soup until very smooth and return to pot. Stir in chicken mixture and roasted veg. Season with salt and garnish with chopped chives or other fresh herbs.

pancetta, onion, chicken broth, cauliflower, potato, parsnip, white pepper, garlic, chicken breasts

Taken from food52.com/recipes/23945-earthy-white-fall-soup (may not work)