Cauliflower Soup With Crispy Prosciutto And Parmesan

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 3 cups chopped leeks, 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

Recipe

• 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.