Cauliflower soup with crème fraiche

 

 I first ran across this recipe when it ran in the Star Tribune's Taste section in 2004. It's been a go-to ever since, as has the cookbook it initially came from. The soup is particularly good, and colorful, when made with the golden cauliflower often available at farmers markets.

Cauliflower soup with crème fraiche, prosciutto and Parmesan

Adapted from Betty Rosbottom’s “Sunday Soup”

Ingredients
4 tablespoons butter
3 cups chopped leeks (white and light green parts only)
2 large cauliflower heads, broken into florets
8 cups chicken broth
⅛ teaspoon cayenne pepper
1 cup grated Parmesan cheese, divided
½ cup crème fraiche
Thinly sliced prosciutto for garnish

Method
Melt butter in a deep skillet over medium heat. Add leeks and saute until softened. Add cauliflower, broth and cayenne pepper. Bring to a simmer and cook until vegetables are tender, about 20 to 30 minutes. Cool slightly.

Puree soup in food processor or blender. Return to pan and whisk in crème fraiche and half of the Parmesan. Heat through.

Meanwhile, cook prosciutto slices in a small skillet until crispy. Serve soup garnished with prosciutto and remaining Parmesan.

Rating: Rich in flavor, creamy with just the slightest touch of heat, this is good with or without the garnish, although it pairs nicely.