09. January 2014 · 2 comments · Categories: Soup · Tags: , ,

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A warm bowl of soup was something that my mom would make every day for us when we were growing up, and would say that it is the healthiest part of our meal for the day.  I drifted away a little bit from making a soup every day but every now and then I make sure we eat some in my family. Especially now, during winter season when it’s so cold and gets dark so early,  a warm bowl of soup seems like an excellent idea to have when you return home from work.  You can do it the day before so that you can just warm it up the next day and enjoy that warm and flavorful bowl of goodness. Some people don’t even think about reaching for cauliflower in the market so I hope this recipe will help you change your mind. The roasting process builds up the cauliflower taste and the little bit of prosciutto (which you can substitute with pancetta or bacon) just brings it to another level.  It’s not only healthy but also low in calories and, what’s most important, very tasty. If you get a large head of cauliflower don’t double the liquids immediately but let it puree first and then add it gradually in order not to make it too watery.

Serving: 4
Preparation:  10 minutes
Cooking :  30 minutes for roasting cauliflower; 30 minutes for cooking
Calories:  147 for 1 cup (without the baguette)

Ingredients
1 small cauliflower/about 4 ½ cups of florets
3 cups of chicken broth
1 cup of cold water
1 tablespoon of canola oil
1 teaspoon of kosher salt
2 slices of prosciutto ham, diced
1 small shallots, diced
3 garlic cloves, diced
4 tablespoons of 15% cooking cream
1 teaspoon of sour cream for garnish
1 tablespoon of sliced almonds for garnish, seared on a pan
Half of a small baguette, roasted
Pinch of freshly ground white pepper for your tasting

Preheat the oven to 450F/230C
Trim the cauliflower and divide into florets. Rinse them and pat them dry with a paper towel.
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Transfer to a baking sheet and sprinkle with canola oil and kosher salt. Roast the cauliflower for 30 minutes.  Shake the baking sheet from time to time to make sure the florets won’t stick.

Preheat a Dutch oven and put the diced prosciutto ham inside, and sear it for 4 minutes on medium heat. Stir it from time to time and, when ready, remove it and put it aside for garnish at the end.
Put the diced shallot into the Dutch oven. If there is not enough fat rendered out from the ham, add a teaspoon of canola oil. Sear the onion for about 2 minutes until a little soft and add the garlic. Sear it for another 30 seconds until you can smell the fragrance but don’t cook it longer because burned garlic will become bitter. Add the roasted cauliflower and stir all the ingredients together for a couple of seconds. Add the stock and water and bring it to boil. Cook for 20 minutes on medium heat.

Transfer the soup into the food processor and puree it for about 1 minute. Transfer it back to the Dutch oven and simmer.
If you don’t have a food processor, use a hand blender. It will take few minutes more.
Add 4 tablespoons of cooking cream and bring it to boil. Turn the heat off and the soup is ready to serve. Add pepper and salt for taste, although in my opinion it doesn’t need any salt at all at this point.

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Toast two slices of baguette for about 2-3 minutes.
On a non stick pan toast the sliced almonds for about one minute.
Use the seared prosciutto, almonds and teaspoon of sour cream for garnish. When the baguette is ready you can crumble it over the soup as well or just dip it and eat up.

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2 Comments

  1. OK this is on my cooking list for this weekend!

  2. It’s delicious, and very filling for a soup that doesn’t have big chunks of meat and veggies. And, it doesn’t have a lot of calories for the amount of flavor you get.

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