Ngoc Minh Ngo
How to Make It
Step 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.
Step 2
Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.
Step 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.
Step 4
Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender.
Step 5
Stir in 1 ⅔ cups of the Cheddar, 1 teaspoon salt, and ¼ teaspoon pepper.
Step 6
Divide the soup into bowls. Add the remaining oil and Cheddar and ¼ teaspoon pepper. Serve with the sandwiches.