Cauliflower Soup With Prosciutto Sandwiches
Serves 4|
Hands-On Time:
|
Total Time:
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
.
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Quick Tip
Look for cauliflower that feels firm and has compact florets and vibrant, green leaves.
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