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Cauliflower soup with serrano ham


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Extra virgin olive oil

8-12 thin slices serrano ham

3 small cauliflowers, broken into florets

Whole milk (2% works)

Salt and freshly ground black pepper

Heat a little olive oil in a frying pan and fry the ham until colored and crispy. Remove from the pan and drain on paper towels.

Put the cauliflower in a pan with 2 tbsp olive oil and enough milk to cover. Bring to the boil, then turn the heat down and simmer until tender.

Remove from heat, allow to cool slightly. Pour into a blender, blend to preference. Some only do half, some do all, some blend it down to liquid, some leave chunks, etc.)

to taste and pour into bowls. Serve topped with the crispy ham and a few drops of extra virgin olive oil.


Bacon; fried, drained, crumbled (could also use pre-packaged bacon-bits?)

Ham; cubed, diced, browned .... added after blending

Garlic; minced, added during the boiling phase

Cheese; somethng strong/sharp, like an aged chedder, shredded over top of servings

Onion; pre-packaged or home-made breaded/fried rings over the top of servings, or diced/cubed and added to the boiling phase

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