Carmelized Onion Cauliflower Soup

This soup was born out of the necessity to use up what I still had lurking in the refrigerator. So many times I buy gorgeous veggies that go to waste. This is not because I do not eat my vegetables. It is because I tend to buy so many at once that it is virtually impossible to eat them all before they spoil. If you are anything like me, then this soup is for you.

If you want to make the dish vegan, feel free to leave it out and substitute the chicken broth for vegetable broth. It will be just as delicious. If you are like me and can still stomach a little cheese, keep it in the soup. The soup is very light even with the cheese.

Caramelized Onion Cauliflower Soup with Prosciutto

Serves: 4-6

1 head cauliflower, chopped into medium pieces, stem and outer leaves removed

4c vegetable broth

4c water

2tsp cumin

2 cloves garlic, minced

1 large sweet onion, chopped

1tbsp olive oil

1c grated sharp goats milk gouda (I used Midnight Moon Chevre)

2 slices Prosciutto per person (optional - omit for vegan)

fresh chives for garnish (optional)

sea salt / pepper to taste

Method:

1. In a large pot bring the chicken broth & water to a boil. Add cumin & cauliflower and cook until very tender. Add salt and pepper to taste. Set aside.

2. In a large skillet heat olive oil over medium heat. Add garlic and cook for about 2 minutes. Add onions and continue to cook over medium to low heat until the onions are caramelized, stirring occasionally so the garlic and onions do not burn.  This takes anywhere from 10-15 minutes depending on the heat of your stove. Set aside.

3. In batches, ladle the cauliflower, onions & broth into a food processor and pulse until smooth (you can leave chucks or puree until completely smooth).

4. Once purèd place into a large bowl and stir in the goat's milk cheese.

5. Top with chives and prosciutto and serve.

Ally is having a lazy Friday morning. He is resting up for his first trip to MV!