• Place cauliflower, stock, mustard and cream cheese into slow cooker
• Cook on LOW for 3hrs
• When soup is almost finished this 3hr cooking time, pan fry your prosciutto in butter until crisped
• Reserve a small amount of crisp prosciutto for garnish
• Using a stick blender blend the soup contents until smooth. I did this in another bowl to preserve the surface of my slow cooker then returned it to the slow cooker once blended.
• Add remaining prosciutto to soup, stir to combine and continue to cook on LOW for another 2hrs for depth of flavour
• Serve witha scattering of cooked prosciutto

Notes

• The pan frying step could be done as step 1 in a searing slow cooker if you prefer not to dirty extra dishes, then set aside in fridge until needed
• You may prefer to add your prosciutto to soup as is without the pan crisping - that's ok too
• Serve as a soup entree or main