Ngoc Minh Ngo
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

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.

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