I made this lovely soup a few days ago, and it was a hit with my family! I recently purchased a book called Great Tastes Soups, so you may see more recipes regarding soups on here!
2 tablespoons olive oil
8 slices of prosciutto, chopped
1 onion, chopped
1 garlic clove, crushed
1 lb, 12 oz of cauliflower, cut into small florets
1 lb, 12 oz canned cannellini beans, drained (this is about 3 cans)
1/2 cup heavy cream
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Fry the prosciutto until it's crisp (it's *so* yummy). Transfer half of the prosciutto to a paper towel lined plate and leave the rest in the pan.
Reduce the heat to medium. Add the rest of the oil and the onion to the saucepan and fry for 5 mins. Add the garlic and cauliflower and fry for 3 mins,
Add the cannellini beans 4 cups of water. Season well with salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15 mins. Let cool for 10 mins.
Use a blender to get the soup smooth. Season with salt and pepper. Stir the cream through and gently reheat the soup. Serve immediately with the reserved crisp prosciutto and chives sprinkled on top.
(I also made parmesan crisps with mine, which is really easy: just take parmesan cheese and place it in circles on wax paper. Place in a stove heated at around 325 degrees, and bake for about 5-8 mins). Delicious!