Cauliflower Soup With Crispy Prosciutto And Parmesan Recipes

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SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS



Silky Cauliflower Soup with Parmesan Crisps image

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
1 cup shredded Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
  • Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  • In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  • After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
  • Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN



Cauliflower Soup With Crispy Prosciutto and Parmesan image

Make and share this Cauliflower Soup With Crispy Prosciutto and Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cauliflower

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts only (4-5 medium leeks)
12 cups cauliflower florets (from 2 large heads, about 2 pounds each)
8 cups chicken stock
1/8 teaspoon cayenne pepper
1 cup grated parmesan cheese, divided
1/2 cup creme fraiche
kosher salt
4 ounces thinly sliced prosciutto
1 tablespoon olive oil
1/2 cup chopped fresh flat-leaf parsley

Steps:

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

Nutrition Facts : Calories 425.8, Fat 26.6, SaturatedFat 13.8, Cholesterol 71.8, Sodium 797, Carbohydrate 29.8, Fiber 5.3, Sugar 11.1, Protein 19.9

CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN



CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN image

Categories     Soup/Stew     Cauliflower

Yield 6

Number Of Ingredients 11

4 TBS unsalted butter
3 C chopped leeks, white and light green parts only (4-5 medium leeks)
12 C cauliflower florets (from 2 large heads; about 2 lbs each)
8 C chicken stock
1/8 tsp cayenne pepper
1 C grated Parmesan cheese, divided
1/2 C creme fraiche
Kosher salt
4 oz thinly sliced prosciutto
1 TBS olive oil
1/2 C chopped fresh flat-leaf parsley

Steps:

  • 1. Melt the butter in a large, heavy deep-sided pot (with a lid) set over medium-high heat. Add the leeks and saute, stirring, until softened, for 4 to 5 minutes. Add the cauliflower florets, chicken stock, and cayenne pepper. Bring to a simmer, stirring occasionally, then reduce heat to a gentle simmer and cover pot. Cook until vegetables are very tender, for about 20 minutes. 2. Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.). Whisk in 1/2 cup of the cheese and the creme fraiche. Taste soup and season with salt, as needed. (The soup can be made 2 days ahead; cool, cover, and refrigerate. Reheat over medium heat.) 3. Cut the prosciutto into julienne strips 3 to 4 inches long and 1/4 inch wide. Heat the olive oil in a medium skillet set over medium heat. When hot, add the prosciutto and saute, stirring constantly, until crisp and browned, for 4 to 5 minutes. Using slotted spoon, transfer prosciutto to paper towels to drain. 4. To serve, ladle soup into 6 soup bowls and sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS



Silky Cauliflower Soup With Parmesan Crisps image

My nephew loves cauliflower, and there are only so many ways to fix it! I went looking for new ways to prepare the vegetable, and I found this dish on another website. Dave Lieberman is the author of the recipe.

Provided by kamekazicowgirl

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 head cauliflower
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 quart low sodium chicken broth
1/2 cup parmesan cheese, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup parmesan cheese, shredded
1 tablespoon chives, chopped for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  • Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
  • Add the cauliflower and stock and bring to a boil.
  • Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
  • Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.
  • Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
  • Keep warm until ready to serve.
  • Meanwhile, make the Parmesan crisps:
  • Line a baking sheet with aluminum foil.
  • Spread the shredded cheese over the foil in 1 even thin layer.
  • Bake about 10 minutes until golden brown and crisps.
  • Remove from oven and let cool 5 minutes.
  • Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

Nutrition Facts : Calories 306.3, Fat 19.4, SaturatedFat 8, Cholesterol 33, Sodium 981.3, Carbohydrate 14, Fiber 3.3, Sugar 4.2, Protein 22.4

CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY



Cauliflower Parmesan Soup Recipe by Tasty image

Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chives

Steps:

  • Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
  • Add the cauliflower, vegetable broth, and water, then stir.
  • Bring to a boil.
  • Add the thyme then cover and reduce to a simmer for 15 minutes.
  • Uncover and remove the thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Mix in vegetarian Parmesan and chives.
  • Allow to cool 2 minutes then serve.
  • Enjoy!

Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams

GARLIC SOUP WITH CRISPY PROSCIUTTO



Garlic Soup with Crispy Prosciutto image

A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h50m

Yield 8

Number Of Ingredients 16

4 heads garlic, whole
6 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
3 sprigs fresh thyme
3 large shallots, chopped
3 large Yukon Gold potatoes, cubed
1 bay leaf
3 cups chicken broth
2 cups heavy cream
4 slices prosciutto di Parma
Zest of 1 lemon
Olive oil for drizzling
¼ teaspoon smoked paprika
½ cup torn fresh parsley leaves
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
  • In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
  • For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
  • Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g

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