Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps

Name: Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 1 large head cauliflower, cored, cut into florets and tough stalks discarded; 227 grams very thinly sliced deli ham or prosciutto; 1 sprig fresh rosemary; 4 sprigs fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 454 grams mixed wild mushrooms, cleaned and cut into 1/2- to 1-inch pieces; 5 Tbsps olive oil, divided; 1 teaspoon hot or sweet pimentón (smoked paprika); 4 Tbsps sherry vinegar, divided; 591 milliliters whole milk, plus additional as needed

You can never have too many main course recipes, so give Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps a try. One serving contains 465 calories, 22g of protein, and 33g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have pepper, cauliflower, thyme, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 350°F.

Equipment you will use

Oven

Place cauliflower on a 13- by 9-inch baking sheet in a single layer. Toss with 3 tablespoons olive oil, 2 1/2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pimentón.

Ingredients you will need

Sherry Vinegar

Cauliflower

Olive Oil

Pepper

Salt

Equipment you will use

Baking Sheet

Transfer to oven to roast, tossing halfway through, until tender and browned, 35 to 40 minutes.

Equipment you will use

Oven

While the cauliflower is cooking, add mushrooms, rosemary, thyme, remaining 2 tablespoons olive oil and remaining 1 tablespoon sherry vinegar to a medium, oven-safe baking dish. Season with salt and pepper, toss to combine and transfer to the oven to roast until liquid evaporates and mushrooms are nicely browned, 25 to 30 minutes

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Cauliflower

Mushrooms

Olive Oil

Rosemary

Thyme

Equipment you will use

Baking Pan

Oven

On another baking sheet lined with foil and sprayed with cooking spray, place sliced ham in a single layer. Spray the side facing up with a thin coating of cooking spray and place in oven to crisp, about 10 minutes.

Ingredients you will need

Cooking Spray

Ham Slices

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Remove cauliflower, mushrooms and ham from the oven. Discard rosemary and thyme and cover mushrooms to keep them warm.

Ingredients you will need

Cauliflower

Mushrooms

Rosemary

Thyme

Ham

Equipment you will use

Oven

Transfer cauliflower to a blender.

Ingredients you will need

Cauliflower

Equipment you will use

Blender

Add milk and pulse to combine. Season to taste with salt and pepper, then puree until smooth, adding additional liquid as needed to create a smooth, creamy soup. If necessary, heat soup in a large pot after blending.

Ingredients you will need

Salt And Pepper

Milk