Ingredients
2 1/2 c. diced ham
1/2 c. diced carrots
c. diced leek
2 c. diced red potatoes
1 bay leaf
1 each rosemary and thyme sprig tied in a bundle
3/4 c. whipping cream
Salt and freshly ground pepper
1/4 c. chopped parsley
1/4 c. butter
1 c. chopped onion
1/2 c. chopped celery
c. chopped leek
2 tsp. chopped garlic
1/2 c. chopped shallots
3 tbsp. flour
1/2 c. white wine
8 c. chicken stock
2 c. cauliflower florets
c. canned hot jalapeños
Preparation
Step 1Melt butter in large pot or Dutch oven over medium high heat. Add onions, celery and leeks and sauté until softened but not browned, about 5 minutes. Add garlic and shallots and sauté for 1 minute longer. Add flour and cook, stirring, for 1 minute to remove flour-y taste. Add wine and cook 1 minute longer, then add stock, cauliflower and jalapeños. Bring to a boil, reduce heat to medium and simmer for 15 minutes or until cauliflower is very soft. Remove from heat and puree with stick blender.Step 2Return soup to heat and add ham, carrot, leek, potato, bay leaf and herb bundle. Bring to a low simmer and simmer for 15 minutes or until potato is cooked. Remove bay leaf and herb bundle. Add cream, heat through and season with salt and pepper to taste. Stir in parsley.
