Soup

Cream of Cauliflower Soup with Prosciutto Crumbs

Prep time: 5 minutes • Cook time: 25 minutes

Yields: 4-6 Servings

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Ingredients

Once cooked and blended, cauliflower takes on a silky texture, which makes this soup wonderfully creamy. For an even more robust flavor, roast the fresh cauliflower florets for 25 minutes at 425° before adding to the pot with the garlic and leeks.

Making the Cream of Cauliflower Soup

Cook mashed cauliflower per package instructions. Heat 2 tablespoons oil over medium heat in a Dutch oven or medium stockpot. Sauté garlic, leeks, and cauliflower until just beginning to brown, about 4 minutes. Stir frequently to avoid burning the garlic.

Add mashed cauliflower and cook, stirring regularly, until the mixture begins to dry out, about 6 minutes. Add broth and bring to a boil. Lower heat and simmer 20 minutes. Meanwhile, make the Prosciutto Crumbs (recipe below).

Working in batches, blend the soup until creamy (make sure to crack the top to avoid a heat explosion). Alternatively, use a stick blender.

Season to taste. For additional silkiness, whisk in cream or nut milk. Ladle into individual bowls, top with prosciutto crumbs, parsley, and lemon zest, and serve.

Making the Prosciutto Crumbs

This crunchy topping makes enough to garnish six bowls of soup. Make extra and you’ll have enough to add to salads, tacos, and scrambled eggs.

*For a gluten-free option, simply omit the breadcrumbs and up the amount of riced cauliflower.

Heat oil in a large sauté pan over medium heat. Add garlic, riced cauliflower, and breadcrumbs. Cook about 4 minutes. Stir occasionally and make sure to spread out the mixture so it browns evenly. Once golden brown, transfer mixture to a bowl and set aside.

Add prosciutto to the pan and cook until crisp, about 3 minutes. Remove from pan and allow to cool. Once room temperature, crumble into a bowl with garlic, riced cauliflower, and breadcrumbs. Stir to combine.

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