1 Yukon Gold potato, cut into sixths

1 quart water

pinch of kosher salt

6 rounds very thinly sliced Pancetta - or - 3-5 slices bacon, cut in half

	Boil cauliflower and potato until cooked through but still firm.  Set aside for 5 minutes to cool. Place in blender and blend until smooth.  Return to pot.
	Lay pancetta or bacon on pie tin lined with parchment paper, and bake at 4000 until brown and crisp (about 10 minutes).

2 ounces each fresh Sage and Rosemary

2 Roma tomatoes, seeded and cut into rough cubes

3 T extra virgin olive oil

1 tsp fresh lemon juice

¼ cup pitted black olives

Sea or Kosher salt to taste

cracked black pepper to taste

• Place all ingredients in Cuisinart and pulse four to six times until blended, but still rough.

¼ cup grated parmesan

2 T fresh lemon juice

Sea or Kosher salt and cracked black pepper

• Stir grated parmesan, salt and pepper, and 2 T fresh lemon juice into soup base.

• Ladle into bowls and lay pancetta on top.

• Top pancetta with one spoonful of winter pesto.

NOTE:   This recipe also works well with Cauliflower substituted for the Yukon Gold soup base.  Simply change the first ingredient to:  1 Head Cauliflower  & 1 medium peeled russet potato cut into sixths.  Proceed with the rest of the recipe exactly.

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