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Cauliflower Soup With Crispy Prosciutto and Parmesan

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“In 'Sunday Soup' by Betty Rosbottom”
1hr 30mins

Ingredients Nutrition


  1. Melt the butter in a big soup pot, set over med-high heat.
  2. Add in leeks; saute/stirring, until softened, about 4-5 minutes.
  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. Cook until vegetables are very tender, about 20 minutes.
  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. 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. Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
  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. Using slotted spoon, transfer prosciutto to paper towels to drain.
  10. To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

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