I'm back at it with the soups even though we still aren't experiencing winter weather here (not complaining). I really enjoyed this soup because it was comforting but not too heavy. Even though it was cauliflower, I liked that it reminded me of a potato soup which I love but don't need the extra starchy carbs. You can make it vegetarian by using vegetable broth instead of chicken stock. The original recipe from Sunday Soup included prosciutto. But I was trying to make the recipe a little healthier and cheaper so I left that out. But that might be a necessary ingredient for some. If it is, you basically want to cut the prosciutto into thin strips and then heat it in a pan with a little olive oil until crisp and browned. After draining it, you would use it to garnish this lovely soup.
I served it with olive rolls which I didn't bake but the lovely Publix bakery did. And course there was wine and a really good one at that. My David Coffaro futures arrived and I didn't hesitate to break that package open. I realized that they probably intended to sit for awhile more but I just couldn't wait. The 2010 "Neighbors' Zin" Zinfandel was everything I hoped for. This was one of our favorite wineries when we went barrel tasting in Sonoma per the recommendation of my aunt and uncle. Lovely, lovely wines!
Makes 4 servings
2 Tbsp butter, unsalted
1 1/2 cups leeks (white and light green parts), chopped
1 large cauliflower head cut into florets
4 cups chicken stock
1/8 tsp cayenne pepper
1/2 cup freshly grated Parmesan plus more for garnish
1/4 cup creme fraiche
italian parsley (for garnish)
Melt butter in a large pot over medium-high heat. Add leeks and cook for 4 minutes. Add florets, stock, and cayenne. Bring to a simmer and cook covered for 20 minutes.
Puree the soup in the pot using an immersion blender or in batches using a food processor or blender. Whisk in the creme fraiche and cheese. Add salt to taste.
Serve in bowls with extra parmesan cheese, parsley, and prosciutto (if you wish) as garnish.