Slice through the cauliflower and cut into florets. Wash and place into the Soup maker.
Place the rest of the ingredients apart from the cream into the Soup maker, close the lid and press the Puréed soup program.
Meanwhile fry the ham in a frying pan and leave on paper to dry.
When the soup is ready, open the lid, stir in the cream and pour into serving plates, bowls or glasses. Top with parsley, the dried crunchy ham, a drizzle of olive oil and ground black pepper.
Chef’s tip: Try frying the ham with some honey. The sweet and savoury result gives a special touch to this soup.
