Creamy Cauliflower Soup with Crispy Prosciutto
Dairy-free Creamy Cauliflower Soup with Crispy Prosciutto is a delicate soup, with a crisp, salty topping!
Main Course, Soup
soup, recipe, cauliflower, prosciutto
package sliced prosciutto*
coursely chopped, about 4 cups
fresh ground nutmeg
or substitute full-fat coconut milk (can shake well first)
salt & ground white pepper
Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15 - 20 minutes. Allow to cool, then crumble.*
Heat the olive oil in a large Dutch oven, or heavy pot. Add the onion, celery, and garlic, and saute until soft, 5 - 7 minutes.
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 - 25 minutes. Remove from heat and allow to cool slightly.
Pour soup into a blender. Cover with lid, but not the clear center insert. Cover hole with a towel and puree soup until smooth.
Return soup to the Dutch oven and stir in the heavy cream/coconut milk. Bring soup up to boiling point, season with salt and ground white pepper.
Serve with crumbled crispy prosciutto.*
* To make a vegan version of this soup - substitute vegetable broth for the chicken broth and substitute crispy fried shallots for the prosciutto.
To make crispy fried shallots - thinly slice 2 shallots. Toss in flour. Fry in 1/2 a cup of hot oil, in a frying pan or cast iron skillet until crispy, about 4 minutes.
Be very careful when adding salt to the soup. The prosciutto is very salty by it's self. You don't want to over salt the soup.
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