Creamy Cauliflower Soup with Crispy Prosciutto

Preheat oven to 375°F (190°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Remove from oven and set aside to cool. Once cooled, break into smaller pieces.

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.

Add cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is very tender.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.

Return the soup to the pot. Stir in heavy cream (if using) and nutmeg. Season with salt and pepper to taste.

Heat gently over low heat until warmed through. Do not boil.

Ladle soup into bowls and garnish with crispy prosciutto pieces. Serve immediately.