Recipe for Cauliflower Soup with Hazelnut Pieces and Crispy Ham Chips

Preparation of ham chips: Spread the slices of raw ham on a baking sheet lined with parchment paper and cover with another baking sheet, also lined with parchment paper. Bake at 230 °C for 10 minutes. Once out of the oven, let the slices cool to make them crispy.

Preparation of roasted hazelnuts: Preheat the oven to 180°C. Arrange the hazelnuts on a baking sheet in a single layer, leaving some space between them. Place the baking sheet in the oven and roast for 15 minutes, stirring every 5 minutes. Finely chop and set aside.

Preparation of the soup: Place the florets of the cauliflower in a large pot of cold water with the homemade broth made from thyme, bay leaf, carrots, leeks, onion, and garlic. Bring to a boil and let simmer until the cauliflower is tender (about 20 minutes). Once cooked, drain the cauliflower while reserving the cooking liquid.

Blend the cauliflower, adding a ladle of cooking juice. Then add the milk and cream, and a bit of broth if needed to achieve the desired consistency.

Season with salt and pepper, add grated nutmeg. Blend again, adjust the seasoning.

To finish, serve very hot with a slice of cured ham and crushed hazelnuts.