Cauliflower Soup With Crispy Prosciutto And Parmesan Recipe

Name: Cauliflower Soup With Crispy Prosciutto And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 cups chopped leeks, white and light green parts only (4-5 medium leeks); ½ 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

Servings: persons

4 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts only (4-5 medium leeks)
½ 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

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.

1052

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 cups chopped leeks, white and light green parts only (4-5 medium leeks), ½ cups cauliflower florets (from 2 large heads, about 2 pounds each), 8 cups chicken stock, and more.

Yes, Cauliflower Soup With Crispy Prosciutto And Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup With Crispy Prosciutto And Parmesan

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