Recipe by ratherbeswimmin'
In 'Sunday Soup' by Betty Rosbottom
Top Review by 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.
- 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 See How It's Made
- Melt the butter in a big soup pot, set over med-high heat.
- Add in leeks; saute/stirring, until softened, about 4-5 minutes.
- 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.
- Cook until vegetables are very tender, about 20 minutes.
- 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).
- 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).
- Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
- 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.
- Using slotted spoon, transfer prosciutto to paper towels to drain.
- To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.