Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3100.71 Kcal (12982 kJ) | ||
| Calories from fat | 1263.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 140.42g | 216% | |
|---|---|---|---|
| Cholesterol | 237.9mg | 79% | |
| Sodium | 9316.6mg | 388% | |
| Potassium | 7946.74mg | 169% | |
| Total Carbs | 288.25g | 96% | |
| Sugars | 73.09g | 292% | |
| Dietary Fiber | 37.72g | 151% | |
| Protein | 180.72g | 361% | |
| Vitamin C | 598.1mg | 997% | |
| Iron | 9.7mg | 54% | |
| Calcium | 2326.4mg | 233% | |
| Amount Per 100 g | |||
| Calories | 76.58 Kcal (321 kJ) | ||
| Calories from fat | 31.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 216% | |
|---|---|---|---|
| Cholesterol | 5.88mg | 79% | |
| Sodium | 230.09mg | 388% | |
| Potassium | 196.26mg | 169% | |
| Total Carbs | 7.12g | 96% | |
| Sugars | 1.81g | 292% | |
| Dietary Fiber | 0.93g | 151% | |
| Protein | 4.46g | 361% | |
| Vitamin C | 14.8mg | 997% | |
| Iron | 0.2mg | 54% | |
| Calcium | 57.5mg | 233% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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