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
- 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.
- 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.)
- 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.
- Sprinkle each serving with some prosciutto, parsley, the remaining Parmesan and a touch of piment d’espelette.
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| Cauliflower Soup with Crispy Prosciutto and Parmesan |
Enjoy!
