Creamy Cauliflower Soup with Prosciutto Chips

Non-stick cooking spray

2 ounces prosciutto, trimmed of excess fat

1 teaspoon olive oil

1 onion, chopped

2 slices bacon, chopped

4 cloves garlic, minced

1 tablespoon thyme leaves or rosemary leaves

1 small head of cauliflower, about 1 pound, cut into florets

2 cups reduced sodium, fat free chicken broth

1 cup skim milk

 

Preheat the oven to 350ºF. Coat a cookie sheet with cooking spray. Spread the prosciutto out on the baking sheet and bake about 10 minute until crisp. Transfer to a paper towel and set aside.

Heat a large stockpot over medium-high heat. Add the olive oil, onions, garlic, bacon, and thyme or rosemary. Cook 4 to 5 minutes, stirring often until the onions soften and the bacon becomes fragrant.

Add the cauliflower, chicken broth, and milk. Bring to a simmer over medium heat. Cover and turn the heat to low. Cook 10 to 12 minutes until the cauliflower is tender. Puree until smooth. Crumble the prosciutto over top of the soup and serve immediately.