Crème Du Barry cauliflower soup with prosciutto

Ingredients

For 1 serving

• Cauliflower300 g
• Potatoes100 g
• Leek0.5
• Prosciutto40 g
• Cooked cannellini beans80 g
• Vegetable broth450 ml
• Butter8 g
• Nutmegto taste
• Saltto taste

Contains: lactose, celery,

In season: October – March

Method

1. Break the cauliflower into small florets; peel the potatoes and dice them into about 1.5 cm pieces; wash the leek well and slice it thinly; rinse and drain the cannellini beans. Heat the vegetable stock.
2. Melt the butter in a saucepan over medium-low heat and sweat the leek for 4 minutes, until soft and translucent.
3. Add the cauliflower, potatoes, beans and hot stock, bring to the boil and simmer over medium-low heat for 20 minutes, until the cauliflower is very tender.
4. Meanwhile lay the prosciutto in a dry non-stick pan over medium heat and cook for 2–3 minutes per side, until crisp; let it cool on kitchen paper, then crumble it.
5. Blend the soup with a stick blender until smooth, grate in a pinch of nutmeg and season with salt, bearing in mind the prosciutto is salty.
6. Pour the soup into a bowl and top with the crumbled crisp prosciutto.