Cauliflower Soup With Prosciutto Sandwiches

Cauliflower Soup With Prosciutto Sandwiches
Ngoc Minh Ngo

Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

3
tablespoons
olive oil
1
yellow onion, sliced
1
head cauliflower, chopped
2
cups
low-sodium chicken broth
2
cups
whole milk
4
small crusty rolls
4
ounces
sliced prosciutto
1
cup
watercress, trimmed
2
cups
(8 ounces) grated white Cheddar
kosher salt and pepper

Directions

  1. Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes.
  2. Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.
  3. Cut the rolls in half. Layer the bottoms with the prosciutto and watercress. Drizzle with 1 tablespoon of the oil. Top with the roll halves.
  4. Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender.
  5. Stir in 1 ⅔ cups of the Cheddar, 1 teaspoon salt, and ¼ teaspoon pepper.
  6. Divide the soup into bowls. Add the remaining oil and Cheddar and ¼ teaspoon pepper. Serve with the sandwiches.
Sara Quessenberry
December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 55 %
  • Fat 42 g
  • Sat Fat 17 g
  • Cholesterol 108 mg
  • Sodium 1884 mg
  • Carbohydrate 53 g
  • Fiber 5 g
  • Sugar 12 g
  • Protein 36 g
What does this mean? See Nutrition 101.