Fried Proscuitto makes a lovely garnish for this soup. Cut slices of Proscuitto in strips and saute or broil until crispy. We loved the soup with white wine! Enjoy!
1 head cauliflower, cleaned and trimmed into ½ inch florets
1 diced carrot
½ medium onion, diced
1 stalk diced parsnip
3 small red or Yukon gold potatoes, diced
2 handfuls of fresh baby spinach leaves
¾ teaspoon ground coriander
3 Tablespoons butter
5 cups chicken or vegetable stock or broth
½ cup heavy cream
Salt & pepper to taste
In large stock pot over medium heat, melt butter and sauté carrots, onions, parsnip and cauliflower until softened and slightly browned.
Add stock, and stir, scraping up all browned bits from the bottom of the pan. Add potatoes and lower heat and simmer about 15-20 minutes. Add spinach, cook about 3 minutes and add heavy cream. Stir to combine and adjust seasonings to taste.
Remove from heat and serve.