Frank Fawkner's Cauliflower Soup with Prosciutto, Parmesan (& Truffle)

Created by chef Frank Fawkner of two-hatted EXP. Restaurant in the Hunter Valley, this cauliflower soup delivers fine-dining elegance at home. Blended in a Vitamix for the smoothest, most luxurious texture, it’s finished with prosciutto, parmesan, and optional truffle for a truly indulgent touch.

Recipe Credit: @frankfawkner

Ingredients

Soup Base:

• 1 large head cauliflower (about 900g), cut into florets  
• 1 onion, finely sliced  
• 2 cloves garlic, crushed  
• 2 tbsp olive oil or unsalted butter  
• 1L chicken or vegetable stock (preferably homemade)  
• 200ml cream (or substitute with milk for lighter texture)  
• 80g grated Parmesan (plus more for garnish)  
• Juice of ½ lemon (add more to taste)  
• Salt & white pepper to taste

Garnish:  

• 100g thinly sliced prosciutto  
• Truffle oil or fresh truffle (optional, to finish)  
• Extra shaved Parmesan  
• Chives, finely sliced  
• Good olive oil
  

Directions

1. Soup Base: 

• Sweat onion and garlic gently in olive oil/butter in a large pot until translucent (no colour).
• Add cauliflower florets. Season with salt and cook for 2–3 min, stirring.  
• Add stock, bring to a simmer, and cook until the cauliflower is very tender (20–25 min).
• Add cream and grated parmesan. Simmer 2–3 min more.

2. Blend in the Vitamix: 

• Carefully transfer the soup to your Vitamix in batches if needed.  
• Start your Vitamix on its lowest speed and gradually increase to its highest speed. Blend on high until completely smooth and silky—Vitamix delivers an ultra-creamy texture ideal for fine dining.
• Add lemon juice and using the Vitamix on speed 2 or 3 use the pulse function to blend briefly to incorporate.  Taste and adjust seasoning with salt, white pepper, and more lemon if desired. Add a splash more stock if too thick.

3. To Serve:

• Pour hot soup into warm bowls.  
• Top with prosciutto torn into small strips, extra shaved Parmesan, and a drizzle of truffle oil or fresh truffle shavings if using.  
• Finish with finely sliced chives and a touch of good olive oil.
  

Chef's Tips: 

• Lemon juice at the end brightens the soup and balances the richness—taste and adjust for just the right acidity.
• For extra depth, add a splash of verjuice before serving.
• For a vegetarian version, omit prosciutto
• Soup can be made ahead and gently reheated
• Using a Vitamix ensures the smoothest, most luxurious texture—perfect for premium dining.