A Virtuous Soup with a Few Bad Habits-Creamy Cauliflower & Broccoli With Prosciutto

After a few weeks of living very well in Tuscany and then Old Town Alexandria, I found myself craving something a little lighter. Not “diet food” light, mind you. Just a bowl that let vegetables take center stage for a change.

This soup started as a clean-out-the-crisper affair, built on a colorful pile of veggies simmered until tender and blended into something silky and comforting. Of course, restraint has its limits. A shower of grated cheese found its way into the pot, and a handful of prosciutto was crisped until crackling and scattered over the top.

I prefer to think of those additions not as indulgences but as nutritional necessities. After all, “protein” is one of today’s favorite buzzwords, and who am I to argue with modern science?

The result is a soup that feels virtuous enough for a Tuesday but satisfying enough that you won’t be rummaging through the pantry an hour later looking for cookies. 

A little bit of balance, served by the bowlful.

INGREDIENTS

2 tablespoons olive oil

1 cup diced carrots, about 2 medium to large

1 cup diced celery, about 2 large ribs

1 cup diced onion, about 1 small to medium

salt and pepper, to taste

4 cups water

4 teaspoons chicken base, such as Better Than Bouillon*

3 cups fresh broccoli florets

3 cups fresh cauliflower florets

4 to 8 cloves garlic (I used a bulb, but I’m a big fan.)

1 small jar clotted cream, or a half a brick of cream cheese

1 cup shredded sharp cheddar cheese

1 or 2 slices of prosciutto for each bowl you serve**

METHOD

In a large pot (I use a 4-quart or larger), heat the olive oil over medium heat.

Add the carrots, celery, garlic cloves and onions. Season lightly with salt and pepper. Sauté until the veggies begin to soften, about 5 minutes.

Combine the water and chicken base. * You can also just use 4 cups chicken stock instead of the water and base.

Add to the pot along with the broccoli and cauliflower.

Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes. Turn off the heat.

Using an immersion blender, or a  regular blender (careful, it will be hot), blend until it’s smooth.

Add the cream and the cheese. Stir until the cheese is melted. Taste and adjust seasoning if needed.

As you can see from the photo, this is a thick soup (and I likea few lumps!), which is how I like my blended soups. If you like it thinner, add some stock little by little, but make sure to test the seasoning after you do.

Frizzling the Prosciutto

**The frizzled prosciutto really adds so much to this soup, but it’s best done à la minute - in the moment.

On medium heat, place as many slices of the meat as you’re ready to serve on a nonstick skillet. Every minute or two, turn the slices until they get darker in color and turn crispy.

As soon as they are cool enough to handle, crush the prosciutto or cut bits off with a scissor and put it on top of the soup.

         Serve immediately. Admittedly, the cheese and cream add some calories, but when you factor in that it is spread across approximately 8 cups of soup, it’s not too bad.  And you feel like you’ve definitely had your veggies and fiber quota for the day. And of course, a bit of protein.