Cauliflower Soup With Prosciutto Sandwiches

cauliflower-soup-prosciutto-sandwiches
Photo by Ngoc Minh Ngo
Cauliflower Soup With Prosciutto Sandwiches 3.8 26 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 687 calories
    • Calories 55 calories from fat
    • Fat 42 g
    • Sat Fat 17 g
    • Cholesterol 108 mg
    • Sodium 1884 mg
    • Protein 36 g
    • Carbohydrate 53 g
    • Sugar 12 g
    • Fiber 5 g

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.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 yellow onion, sliced
  3. Check 1 head cauliflower, chopped
  4. Check 2 cups low-sodium chicken broth
  5. Check 2 cups whole milk
  6. Check 4 small crusty rolls
  7. Check 4 ounces sliced prosciutto
  8. Check 1 cup watercress, trimmed
  9. Check 2 cups (8 ounces) grated white Cheddar
  10. Check kosher salt and pepper

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.

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