Leek Soup with Prosciutto
2 tbsp Olive oil
1 onion, finely chopped
4 Leeks, trimmed and roughly chopped
One head of cauliflower, cut into florets
350ml chicken or vegetable stock
4 oz Prosciutto, sliced into small pieces
1 bunch parsley, finely chopped
Salt and pepper
Heat the olive oil over medium heat. Once hot, add the leeks and onion and sweat for about 10 minutes. Add the cauliflower, chicken stock. Bring to a boil, then reduce heat and let simmer for 15 to 18 minutes.
Meanwhile, heat a large, non-stick skillet over medium heat. Add the prosciutto and cook until crisp, roughly 3 minutes each side . Remove from the pan and set aside.
Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning.
Ladle into bowls and top with crispy prosciutto and parsley.
Serve and enjoy with soda bread!