Cauliflower and crisped ham soup

SOUP

• 1 large leek

• 1 tbsp. olive oil

• 1.5 L (6 cups) 2% milk

• 50 g (1/4 cup) uncooked basmati rice

• 1 medium cauliflower (about 600 g/20 oz) coarsely chopped

• Sea salt and freshly ground pepper to taste

• Optional: freshly grated nutmeg

TOPPING

• 12 thin slices ham (2 per person)

• Fresh chives

• Croutons (made from sesame, olive or nut bread)

SPECIAL EQUIPMENT

• Parchment paper

SOUP

• In a saucepan, soften the white part of the leek in the olive oil. Do not brown.
• Add the milk, cauliflower and uncooked rice.
• Bring to a boil and reduce the heat to medium.
• Simmer gently for about 50 minutes, until the rice is well cooked.
• Purée using a hand mixer.
• Season with salt and pepper and add nutmeg to taste.

TOPPING

• Preheat the oven to 200°C (400°F).
• Arrange the ham slices on parchment paper and place on a baking sheet.
• Bake for 10 to 12 minutes, until the ham is dry and lightly browned.
• Let cool for a few minutes then slice into bite-size pieces or strips.
• Place ham pieces on the soup just before serving.
• Sprinkle generously with fresh chives. Delicious!
• And for the grand finale, add croutons.

CHEF’S NOTE

• "For the croutons: ideally you should use day-old bread. Brown slices in the toaster, then cut into cubes, or toast cubes of bread in the oven. When I’m in a hurry, I slice the ham into strips and sauté with a little olive oil until crispy".

Photos : Tango [Vitalité Québec] NOVEMBER/DECEMBER 2010

Recipe: Josée Fiset