Cauliflower Soup With Prosciutto Sandwiches

Cauliflower Soup With Prosciutto SandwichesNgoc Minh Ngo
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Serves 4| Hands-On Time: 20m | Total Time: 30m

Ingredients

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.
By Sara Quessenberry,  January 2008

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.

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Cauliflower
Look for cauliflower that feels firm and has compact florets and vibrant, green leaves.

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