Elements
1 onion
2 carrots
2 celery stalks
3 cloves garlic
6 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
Salt and floor white pepper to style
1 bay leaf
6 cups rooster broth
2 cups grated gouda
1 teaspoon mustard (Dijon-style or English)
¼ C half-and-half
1 tablespoon butter
1 sprig recent rosemary, chopped coarsely
2 to three skinny slices of prosciutto, julienned
Preparation
Roughly chop the onion, carrots, celery and garlic and mix with the cauliflower, 1 tablespoon of the olive oil and salt and pepper in a big soup pot. Prepare dinner over medium warmth till greens soften and onions turn out to be translucent, about 20-25 minutes.
Add the bay leaf and rooster broth and produce to a simmer. Cowl and prepare dinner for 15 to twenty minutes.
Take away the bay leaf and purée soup till clean.
Simply previous to serving the soup, stir within the gouda, mustard, half-and-half and butter. Style and season with salt and pepper if wanted. Proceed cooking till cheese has melted and soup is clean, 1 to 2 minutes.
In a small pan, warmth remaining tablespoon of olive oil over medium-high warmth and rapidly fry the rosemary and prosciutto till crispy and fragrant.
Divide soup into bowls and garnish with the rosemary and prosciutto.
Makes 8-10 servings.
