A Delicious Cauliflower Soup Recipe

My good friend, Toni Fyvie, who originally hails from New Zealand but lives in Paris full-time, is helping me with my blog.  We share a passion for great food and wine, both in restaurants and at home.  Since I know that most of you like to cook (as well as eat out), I have decided that every time I post on my blog, I will share a recipe with you.  Last night I made a truly wonderful cauliflower soup from Betty Rosbottom’s new soup cookbook, Sunday Soup.  I am giving Toni a taste of it today, and the recipe follows.  

Cauliflower Soup with Crispy Prosciutto and Parmesan (Serves 6)

4 tbsp 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 lbs each)

8 cups chicken stock

1/8 tsp cayenne pepper

1 cup grated Parmesan cheese, divided

1/2 cup crème fraiche

Kosher salt

4 oz thinly sliced prosciutto

1 tbsp olive oil

1/2 cup chopped fresh flat-leaf parsley

1. Melt the butter in a large, heavy deep-sided pot (with a lid) set over medium-high heat.  Add the leeks and sauté, stirring, until softened for 4-5 minutes.  Add the 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, for about 20 minutes.
2. Puree the soup, whisk in 1/2 cup of the cheese and the crème fraiche.  Taste soup and season with salt, as needed. (The soup can be made 2 days ahead; cool, cover and refrigerate.  Reheat over medium heat.)
3. Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.  Heat the olive oil in a medium skillet set over medium heat.  When hot, add the prosciutto and sauté, stirring constantly, until crisp and brownded, for 4-5 minutes.  Using slotted spoon, transfer prosciutto to paper towels to drain.
4. Sprinkle each serving with some prosciutto, parsley, the remaining Parmesan and a touch of piment d’espelette.

Cauliflower Soup with Crispy Prosciutto and Parmesan

Enjoy!