CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN
Steps:
- 1. Melt the butter in a large, heavy deep-sided pot (with a lid) set over medium-high heat. Add the leeks and saute, stirring, until softened, for 4 to 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 in batches in a food processor, blender, or food mill, and return soup to the 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 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 to 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 saute, stirring constantly, until crisp and browned, for 4 to 5 minutes. Using slotted spoon, transfer prosciutto to paper towels to drain. 4. To serve, ladle soup into 6 soup bowls and sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.
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Charlie's Corner
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love it!
Joshua Kiper
[email protected]I've made this soup several times and it's always a hit. It's a great way to use up leftover cauliflower.
tishara jackson
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and delicious.
Asif Uddin
[email protected]I'm not a fan of cauliflower, but I loved this soup! The crispy prosciutto and Parmesan really made it.
clip pakistan
[email protected]This soup is a great base recipe. I like to add different vegetables and spices to make it my own.
Allen Montgomery
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Doyin Eunice
[email protected]I didn't have any prosciutto, so I used bacon instead. It was still good, but I think the prosciutto would have been better.
Precious Makwakwa
[email protected]The soup was too thick for my taste. I had to add more milk to thin it out.
Svetlana Schembri
[email protected]This soup is a bit bland. I had to add a lot of salt and pepper to make it taste good.
Sahzad Ali
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a warm and comforting meal without a lot of effort.
Sanny Md
[email protected]I'm a vegan, so I substituted the prosciutto with crispy tofu. It was still delicious!
Gérard Grostube
[email protected]This soup is a great way to use up leftover cauliflower. It's also a great way to get your kids to eat their vegetables.
Sammy Perez Lebron
[email protected]I love how versatile this soup is. I've made it with different types of cheese and vegetables, and it's always delicious.
Enell ROBINSON
[email protected]This soup is the perfect comfort food. It's creamy, cheesy, and just the right amount of hearty.
Forida Hasan
[email protected]I'm not a big fan of cauliflower, but this soup was amazing! The crispy prosciutto and Parmesan really made it.
Amanda Evans
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone raved about it.
jana qeshta
[email protected]This soup was easy to make and absolutely delicious. I loved the combination of flavors and textures.
Angela Schott
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was creamy and flavorful, with just the right amount of crispy prosciutto and Parmesan.
Liz Mukalazi
[email protected]This cauliflower soup was a delightful surprise! The crispy prosciutto and Parmesan added a wonderful depth of flavor and texture. I will definitely be making this again.