Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.57 Kcal (1924 kJ) | ||
| Calories from fat | 238.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.54g | 41% | |
|---|---|---|---|
| Cholesterol | 65.95mg | 22% | |
| Sodium | 1431.32mg | 60% | |
| Potassium | 1018.03mg | 22% | |
| Total Carbs | 28.44g | 9% | |
| Sugars | 11.9g | 48% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 28.76g | 58% | |
| Vitamin C | 84.6mg | 141% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 387.6mg | 39% | |
| Amount Per 100 g | |||
| Calories | 77.12 Kcal (323 kJ) | ||
| Calories from fat | 40.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 41% | |
|---|---|---|---|
| Cholesterol | 11.07mg | 22% | |
| Sodium | 240.19mg | 60% | |
| Potassium | 170.84mg | 22% | |
| Total Carbs | 4.77g | 9% | |
| Sugars | 2g | 48% | |
| Dietary Fiber | 0.68g | 16% | |
| Protein | 4.83g | 58% | |
| Vitamin C | 14.2mg | 141% | |
| Iron | 0.2mg | 8% | |
| Calcium | 65.1mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Barley Pilaf
Butter (3/4 stick), Chopped leeks (white part only ) and 10 more.. -
Pan-Roasted Shallots with Olives and Sage
Butter, Shallots, peeled (about 2 1/2 lb), Dry red wine and 8 more.. -
Creme Du Barry (Cauliflower Soup)
Olive oil, Butter, Leeks, washed and white part chopped and 6 more.. -
Barefoot Contessa's Fresh Pea Soup
Unsalted butter and 9 more.. -
Fresh Pea Soup (Ina Garten)
Unsalted butter and 10 more.. -
Smoked Chicken Stew With Herb Dumplings
Chicken stock, Bacon, chopped and 21 more.. -
Cream of Cauliflower Soup
Olive oil, Chopped leeks, white portion only and 8 more.. -
Cauliflower and Leek Risotto
Leek (white and pale green parts only), finely chopped and 6 more.. -
Heirloom Tomato Risotto
Butter, Arborio rice, White wine, Chicken stock and 8 more.. -
Chilled Cauliflower Soup
Butter, Garlic clove, minced and 9 more..
Also Try
-
Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots
Shallots, sliced, Canola oil, divided, Salt, divided and 13 more.. -
-
-
Creamy Cauliflower Soup With Greens
Olive oil (plus some for drizzling), Onion, chopped and 7 more.. -
-
-
Purple Cauliflower Soup With Walnut Oil
Butter, Leek, white part only, thinly sliced (1/2 cup) and 6 more.. -
Potato Rosemary Soup With Crispy Carrots
Butter, Yellow onion, chopped, Salt (i use kosher) and 7 more.. -
Cream of Cauliflower Soup With Gruyere Cheese
Vegetable oil, Leeks, chopped, Onions, chopped and 9 more.. -
Cream of Cauliflower Soup With Bacon Gremolata
Olive oil, Onion, chopped, Rib celery, chopped, Garlic and 12 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
