creamy white miso + cauliflower soup with candied furikake prosciutto + garlic chive oil
 
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Makes: 4-6 servings
Ingredients
  • For the Soup
  • 1 small yellow onion, diced
  • ½ lb yukon gold potatoes, diced (skins on)
  • 1 large head cauliflower, stem and tough leaves removed and roughly chopped
  • ¼ cup + 2 T (6 T) miso
  • 2 cups unsweetened almond or soy milk
  • 2 cups low sodium chicken or veggie stock
  • olive oil, sea salt and white pepper
  • fresh chives, for serving
  • For the Prosciutto
  • 2 oz thinly sliced prosciutto
  • 1 T brown sugar
  • 1 tsp sesame oil
  • furikake seasoning
  • For the Garlic Chive Oil
  • ½ cup olive oil
  • 3 T chives, roughly chopped
  • 1 clove garlic, roughly chopped
Instructions
  1. Preheat oven to 350F. Arrange prosciutto in a single layer on a silpat or parchment lined baking sheet. Very lightly brush tops of each slice with sesame oil. Evenly sprinkle over brown sugar. Bake for 12-15 mins or until prosciutto is crisp and sugar is melted and beginning to caramelize. Remove from oven and immediately sprinkle with a generous coating of furikake. Allow prosciutto to cool completely.
  2. Meanwhile, in a large soup pot or Dutch oven set over a medium-high flame, saute onion in a little olive oil until soft and translucent and just barely beginning to brown, 5 mins. Add potatoes, season with salt and white pepper to taste, and saute another 5 mins. Add cauliflower and saute 10 mins, stirring occasionally, until cauliflower and potatoes are cooked through. Season again to taste. Add almond milk, stock and miso and bring to a boil, then reduce and simmer for 10 mins.
  3. While soup simmers, combine garlic, chives and olive oil in a food processor and pulse until well combined. Pour oil through a mesh strainer into a sealable glass container and set aside.
  4. In a high-powered blender, puree soup to desired consistency working in batches, if necessary. (Caution: do not completely seal the lid of your blender when processing hot liquids or you could have a soupsplosion! Instead, cover opening loosely with a dish towel, allowing some steam to escape.)
  5. Serve pureed soup topped with crumbled candied prosciutto, chive oil and fresh chives. (Store leftover chive oil sealed in glass in the refrigerator for up to a week.) Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/creamy-white-miso-cauliflower-soup-with-candied-furikake-prosciutto-garlic-chive-oil/