Cauliflower and Gouda Soup

Cauliflower and cheese pair well for a great winter soup, providing plenty of richness and warmth. Often times, it's made with cheddar, but we opted to use gouda for a nice, toasty flavor. Depending on what's available near you, you can easily use fresh or frozen cauliflower.

Ingredients ~
1 onion
2 carrots
2 celery stalks
3 cloves garlic
6 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
Salt and ground white pepper to taste
1 bayleaf
6 cups chicken broth
2 cups grated gouda
1 teaspoon mustard (Dijon-style or English)
1/4 cup half-and-half
1 tablespoon butter
1 sprig fresh rosemary, chopped coarsley
2 to 3 thin slices of prosciutto, julienned

Preparation ~
Roughly chop the first four ingredients and combine with the cauliflower, 2 tablespoons of olive oil and salt and pepper in a large soup pot over medium heat. Cook until vegetables start to soften and onions become translucent, about 10 to 15 minutes.

Add the bay leaf and chicken broth and simmer covered, for another 15 to 20 minutes.

Remove the bay leaf and blend the soup until smooth using a hand-held immersion blender.

Just prior to serving the soup, stir in the gouda, mustard, half-and-half and butter. Add salt and pepper to taste, if needed. Continue cooking until the cheese has melted and well blended, 1 or 2 minutes.

In a small pan, heat remaining tablespoon of olive oil over medium-high heat and quickly fry the rosemary and prosciutto until crispy and aromatic.

Divide soup into bowls and garnish with the rosemary and prosciutto.

Serves 4

Recipe Notes ~
You can easily substitute bacon or pancetta for the prosciutto, as well as cheddar in place of the gouda, if you prefer. If you want a richer, thicker soup, feel free to add more grated gouda. As is, the soup is on the light side.