Cauliflower Soup With Crispy Prosciutto and Parmesan

Submitted by ratherbeswimmin

"In 'Sunday Soup' by Betty Rosbottom"

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 4 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts only (4-5 medium leeks)
• 12 cups cauliflower florets (from 2 large heads, about 2 pounds each)
• 8 cups chicken stock
• 1⁄8 teaspoon cayenne pepper
• 1 cup grated parmesan cheese, divided
• 1⁄2 cup creme fraiche
• kosher salt
• 4 ounces thinly sliced prosciutto
• 1 tablespoon olive oil
• 1⁄2 cup chopped fresh flat-leaf parsley

directions

1. Melt the butter in a big soup pot, set over med-high heat.
2. Add in leeks; saute/stirring, until softened, about 4-5 minutes.
3. Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
4. Cook until vegetables are very tender, about 20 minutes.
5. Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).
6. Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).
7. Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
8. Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
9. Using slotted spoon, transfer prosciutto to paper towels to drain.
10. To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

Reviews

[DailyInspiration]

Such a nice filling; yet light soup. Made this for lunch today and it was so delicious. I only made a couple of minor changes -- I used some crisp bacon vs. the prosciutto and unfortunately, I didn't have parsley. Otherwise made as directed and enjoyed every bit of it. Will definitely make this soup again.

 

[meljorino]

love it and so do my girls light but still yummy comforting and satisfying.....like soup should be... i do like to use my own stock tho....