Cauliflower Soup With Prosciutto Sandwiches
Serves 4|
Hands-On Time:
20m
|
Total Time:
30m
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
- Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes.
- Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.
- 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.
- Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender.
- Stir in 1 ⅔ cups of the Cheddar, 1 teaspoon salt, and ¼ teaspoon pepper.
- Divide the soup into bowls. Add the remaining oil and Cheddar and ¼ teaspoon pepper. Serve with the sandwiches.
Nutritional Information
- Per Serving
- Calories 687Calories From Fat 55%
- Fat 42g
- Sat Fat 17g
- Cholesterol 108mg
- Sodium 1884mg
- Carbohydrate 53g
- Fiber 5g
- Sugar 12g
- Protein 36g
What does this mean? See Nutrition 101.
Quick Tip
Look for cauliflower that feels firm and has compact florets and vibrant, green leaves.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
