Cauliflower Soup With Crispy Prosciutto and Parmesan

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

In 'Sunday Soup' by Betty Rosbottom

Ingredients Nutrition


  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.
Most Helpful

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.

DailyInspiration September 27, 2012

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

meljorino October 07, 2011