Carrot and Cauliflower Soup
2 tablespoons extra virgin olive oil
1 medium potato, diced
4 medium carrots, peeled and diced
1 onion, finely chopped
2 cloves garlic, finely minced
1 large head cauliflower, chopped into florets
1 cup white wine (you may more chicken broth or vegetable broth)
1/2 cup water
2 cups chicken broth
2 bay leaves
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup shredded cheese
Salt and pepper to taste.
4 slices prosciutto, thinly sliced
Heat olive oil in a medium stock pot over medium-high heat. Add proscuitto slices and coo until crisp and fragrant – 2-3 minutes. Remove from pan and drain on paper towels.
Add onion and garlic and sauté until softened about 3-4 minutes. Deglaze the pan with the white wine and water. Add the chicken broth, bay leaves, rosemary, thyme, dry mustard, cauliflower, carrots, potato and salt and pepper to taste and bring to a boil.
Reduce heat and simmer for about 25 – 30 minutes. Remove bay leaves and discard. Remove from heat and puree soup with a hand held blender or in batches in a traditional blender or food processor.
Return to the heat , stir in the cheese and heat over medium low until cheese is melted and soup is heated through. Ladle into bowls and garnish with crisp prosciutto.