CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN

CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN image

Yield 6

Number Of Ingredients 11

4 TBS unsalted butter
3 C chopped leeks, white and light green parts only (4-5 medium leeks)
12 C cauliflower florets (from 2 large heads; about 2 lbs each)
8 C chicken stock
1/8 tsp cayenne pepper
1 C grated Parmesan cheese, divided
1/2 C creme fraiche
Kosher salt
4 oz thinly sliced prosciutto
1 TBS olive oil
1/2 C chopped fresh flat-leaf parsley

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.