For Valentine’s Day I had the ambitious plan to make GC bacon roses. I couldn’t find the right stems for my roses and the whole idea fell apart. Instead, I bought him an array of deli meats and specialty cheeses. This is how I say “I love you”: with deli meats. With a fridge full of prosciutto I decided to make a soup topped with this deliciousness: creamy cauliflower soup with crispy prosciutto.
This soup is creamy and has a rich, earthy cauliflower taste which is accented by the more subtle flavours of the celery and onion. The dash of nutmeg gives this soup a nutty, earthy flavour. This soup is seasoned with salt and ground white pepper.. Ground white pepper is something that I had never bothered to buy before but decided to as a lot of the recipes I make call for this spice. And I’m glad I did! The white ground pepper has a more subtle flavour than black ground pepper and has an almost smoky flavour. I would suggest not putting a lot of salt in as there will be plenty of salt from the crispy, almost bacon like prosciutto.
Recipe is below the cut and happy munching!
2 oz thinly sliced prosciutto
2 Tbsp unsalted butter
1 yellow onion, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 head cauliflower, coarsely chopped
¼ tsp freshly grated nutmeg
4 cups chicken broth, plus more as needed
¼ cup heavy cream
Salt and ground white pepper
- Preheat oven to 375°F. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15-18 minutes. Let cool, then crumble.
- In a large, heavy pot, melt the butter over medium-high heat. Add the onions, celery, and garlic and sauté until soft, 5-7 minutes. Add the cauliflower and nutmeg, stir well to coat, and cook for 5 minutes. Add the 4 cups broth and bring to a boil. Reduce the heat to low and simmer until the cauliflower is very tender, 20-25 minutes. Remove from the heat and let cool slightly.
- Working in batches, purée the soup in a blender. Return to the pot and add more broth if the soup is too thick. Stir in the cream. Return the soup just to a boil, season with salt and pepper, and serve, garnished with the prosciutto.