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Cauliflower and crisped ham soup

Difficulty: Medium

6

Servings

20

Preparation (min)

80

Total (min)

Ingredients

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

Preparation

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

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