Cauliflower Soup With Crispy Prosciutto and Parmesan

• unsalted butter↗4 tablespoons
• chopped leeks, white and light green parts only (4-5 medium leeks)3 cups

  3

• cauliflower florets (from 2 large heads, about 2 pounds each)12 cups

  12

• chicken stock↗8 cups

  8

• cayenne pepper↗1⁄8 teaspoon

  1⁄8

• grated parmesan cheese, divided1 cup

  1

• creme fraiche↗1⁄2 cup

  1⁄2

• kosher salt↗
• thinly sliced prosciutto4 ounces

  4

• olive oil↗1 tablespoon

  1

• chopped fresh flat-leaf parsley1⁄2 cup

  1⁄2

Step-by-step instructions

1. 1

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

2. 2

   Add in leeks; saute/stirring, until softened, about 4-5 minutes.

3. 3

   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.

4. 4

   Cook until vegetables are very tender, about 20 minutes.

5. 5

   Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).

6. 6

   Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).

7. 7

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

8. 8

   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.

9. 9

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

10. 10

    To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.