This was a Christmas soup – reminiscent of the pea and ham soup I used to make. Every year I host >30 relatives (in-laws, outlaws and others) at my place on Christmas night and cooking needs to be upscaled and cater to a wide variety of tastes and needs (gluten free and dairy free, no less!). This recipe hit big in the flavour department and helped stay a couple of hunger pangs while the turkey was making its delayed entry.
- 1 head of cauliflower cut into florets
- 2 cloves of garlic, diced
- 3 medium sized leeks, white parts sliced
- 2 ribs of celery, diced
- 1 medium sized carrot, diced
- 2 L of chicken stock
- Salt and pepper to taste
- 1 large piece of smoked ham (200 – 250g)
- Heat up 2 tbsp of olive oil in a large pot
- Sauté garlic, leeks, carrots and celery for 5 minutes. Add cauliflower and further sauté for another 5 minutes. The vegetables should be slightly caramelized
- Add the chicken stock and smoked ham (whole piece) and bring to a boil, then lower the heat and simmer for 45 minutes
- Remove ham from soup and shred or cube the ham
- Blend the soup
- Place shredded ham back into soup. Serve hot with garnishing of chives and/or truffle oil.