Cauliflower Soup with Prosciutto Sandwiches
Description
Yield
Makes 4 servings
Nutritional Information
Calories: 687 (55% from fat)
Fat: 42g (sat 17g)
Protein: 36g
Carbohydrate: 53g
Fiber: 5g
Cholesterol: 108mg
Sodium: 1884mg
Makes 4 servings
Nutritional Information
Calories: 687 (55% from fat)
Fat: 42g (sat 17g)
Protein: 36g
Carbohydrate: 53g
Fiber: 5g
Cholesterol: 108mg
Sodium: 1884mg
Ingredients
Soup
1 tablespoon olive oil
1 yellow onion, sliced
1 head cauliflower, chopped
2 cups low-sodium chicken broth
2 cups whole milk
Sandwiches
4 small crusty rolls
4 ounces sliced prosciutto
1 cup watercress, trimmed
2 tablespoons extra-virgin olive oil
2 cups (8 ounces) grated white Cheddar
Kosher salt and pepper
1 tablespoon olive oil
1 yellow onion, sliced
1 head cauliflower, chopped
2 cups low-sodium chicken broth
2 cups whole milk
Sandwiches
4 small crusty rolls
4 ounces sliced prosciutto
1 cup watercress, trimmed
2 tablespoons extra-virgin olive oil
2 cups (8 ounces) grated white Cheddar
Kosher salt and pepper
Instructions
Heat 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 extra-virgin 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 2/3 cups of the Cheddar, 1 teaspoon salt, and 1/4 teaspoon pepper.
Divide the soup into bowls. Add the remaining extra-virgin oil and Cheddar and 1/4 teaspoon pepper. Serve with the sandwiches.
Tip: The colder and harder Cheddar is, the easier it is to shred. So don't remove the cheese from the refrigerator until you're ready to grate it.
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 extra-virgin 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 2/3 cups of the Cheddar, 1 teaspoon salt, and 1/4 teaspoon pepper.
Divide the soup into bowls. Add the remaining extra-virgin oil and Cheddar and 1/4 teaspoon pepper. Serve with the sandwiches.
Tip: The colder and harder Cheddar is, the easier it is to shred. So don't remove the cheese from the refrigerator until you're ready to grate it.
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