.25cupfull-fat coconut milkcan shake well first - or unsweetened cashewmilk
salt & ground white pepperto taste
Instructions
Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15 to 20 minutes. Allow to cool, then crumble.
Heat the olive oil in a large Dutch oven, or heavy pot over medium-heat. Add the onion, celery, and garlic, sauté until soft, 5 to 7 minutes.
Next, add the cauliflower and nutmeg. Stir well to coat, and cook for an additional 5 minutes.
Add the chicken stock and bring to a boil. Reduce heat to low, and simmer until the cauliflower is very tender, about 20 to 25 minutes. Remove from heat and allow to cool slightly.
Pour soup into a blender. Cover with lid, but do not secure the lid completely. Allow the steam to escape while blending. Blend until smooth.
Return soup to the Dutch oven and stir in the coconut milk. Bring soup up to boiling point, season to taste with salt and ground white pepper.
Serve with crumbled crispy prosciutto.
Notes
To make a vegan version of this soup - substitute vegetable stock for the chicken stock and substitute crispy fried shallots for the prosciutto.
To make crispy fried shallots - thinly slice 2 shallots and toss in flour. Fry in a 0.5 cup of hot oil, in a frying pan or cast iron skillet until crispy, about 4 minutes.
Prosciutto is naturally salty so be careful when adding additional salt. Make sure you taste it first.
Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over the stove.
You need to use a high-powered blender for a velvety smooth texture. An immersion blender will not work with this recipe.
Do not seal the lid!! If you seal the top the heat builds up, creates pressure, and you end up with soup on your ceiling.