Cauliflower Vichyssoise with Crispy Prosciutto

Vichyssoise is a thick and flavorful French soup traditionally made with potatoes, leeks, and cream. In our version, we swap out the potatoes for cauliflower and omit the cream in favor of a high-powered blender for a lighter, more modern twist on the classic. Eat this soup warm or at room temperature, or even chilled like the French do. The crispy prosciutto takes the soup to the next level, but you can omit it to make this a vegetarian dish.