Cauliflower Soup With Crispy Prosciutto and Parmesan |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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In 'Sunday Soup' by Betty Rosbottom 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.
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