Cauliflower Soup With Crispy Prosciutto And Parmesan

---

In 'sunday soup' by betty rosbottom

---

Steps

---

Melt the butter in a big soup pot , set over med-high heat.

---

Add in leeks.

---

Saute / stirring , until softened , about 4-5 minutes.

---

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.

---

Cook until vegetables are very tender , about 20 minutes.

---

Puree the soup in batches in a food processor , blender , or food mill , and return soup to pot.

---

Whisk in 1 / 2 cup of the cheese and the creme fraiche.

---

Taste the soup and season with salt if needed.

---

Cut the prosciutto into julienne strips 3-4 inches long and 1 / 4 inch wide.

---

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.

---

Using slotted spoon , transfer prosciutto to paper towels to drain.

---

To serve--ladle soup into 6 soup bowls.

---

Sprinkle each serving with some prosciutto , chopped parsley , and remaining 1 / 2 cup parme.

---

Ingredients

---

unsalted butter, leeks, cauliflower florets, chicken stock, cayenne pepper, parmesan cheese, creme fraiche, kosher salt, prosciutto, olive oil, fresh flat-leaf parsley