Cauliflower and prosciutto soup

Cauliflower and prosciutto soup
Makes: 1litre
Prep time:
Cook time:
Total time:
  • 500 gr cauliflower
  • 1 stick of celery
  • 1 white onion
  • ½ white part of the leek
  • 1 clove of garlic
  • 300 ml milk
  • 200 ml water
  • 4 slices Parma ham
  • 50 ml cream
  1. Chop the cauliflower finely. Chop the onions, the white part of the leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the cauliflower, leek, garlic and celery and start cooking them on a medium heat.
  3. Lower the heat after a few minutes and add the milk and water. Dice the apple and add to the pan.
  4. Bring to a simmer and continue cooking the soup whilst stirring occasionally. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  5. Preheat the oven to 180°C and line a baking tray with baking paper.
  6. Place the Parma ham on the tray and bake 5 min in the oven or until the Parma ham is crip and dry. Remove from the oven and set aside.
  7. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again trough the sieve until really smooth. If the soup is too thick, add some milk or stock.
  8. Add the cream. Reheat the soup and taste for seasoning.
  9. When ready to serve, ladle the soup in a warm bowl and serve with the crispy Parma ham.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.