Cauliflower and crisped ham soup Recipe
Cauliflower and crisped ham soup
The Cuisine of Greater Montreal
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: 1 heure

Difficulty: Easy
Chef's Note

"For the croutons: ideally you should use day-old bread. Brown slices in the toaster, then cut into cubes, or toast cubes of bread in the oven. When I’m in a hurry, I slice the ham into strips and sauté with a little olive oil until crispy".


For 6 servings

- 1 large leek
- 1 tbsp. olive oil
- 1.5 L / 6 cups 2% milk
- 50 g (1/4 cup) uncooked basmati rice
- 1 medium cauliflower (about 600 g/20 oz) coarsely chopped
- Sea salt and freshly ground pepper to taste
- Optional: freshly grated nutmeg

- 12 thin slices ham (2 per person)
- Fresh chives
- Croutons made from sesame, olive or nut bread
  1. In a saucepan, soften the white part of the leek in the olive oil. Do not brown.
  2. Add the milk, cauliflower and uncooked rice.
  3. Bring to a boil and reduce the heat to medium.
  4. Simmer gently for about 50 minutes, until the rice is well cooked.
  5. Purée using a hand mixer.
  6. Season with salt and pepper and add nutmeg to taste.


  1. Preheat the oven to 200°C / 400°F.
  2. Arrange the ham slices on parchment paper and place on a baking sheet.
  3. Bake for 10 to 12 minutes, until the ham is dry and lightly browned.
  4. Let cool for a few minutes then slice into bite-size pieces or strips.


  1. Place ham pieces on the soup just before serving.
  2. Sprinkle generously with fresh chives. Delicious!
  3. And for the grand finale, add croutons.
More recipe ideas

Source : Première Moisson where you can find sesame, olive or nut bread for croûtons.
Photo : Tango / Vitalité Québec

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