Rating: 4 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 6
  • 5 star values: 10
Sara Quessenberry

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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes.

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  • 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.

Nutrition Facts

687 calories; calories from fat 55%; fat 42g; saturated fat 17g; cholesterol 108mg; sodium 1884mg; carbohydrates 53g; fiber 5g; sugars 12g; protein 36g.
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