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Cauliflower Soup with Prosciutto Sandwiches
 
recipe image
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Ready In: 20 Minutes
Servings: 1
Ingredients:
1 tablespoon olive oil
1 yellow onion, sliced
1 head cauliflower, chopped
2 cups low-sodium chicken broth
2 cups whole milk
4 small crusty rolls
4 ounces sliced prosciutto
1 cup watercress, trimmed
1 tablespoon olive oil
1 yellow onion, sliced
1 head cauliflower, chopped
2 cups low-sodium chicken broth
2 cups whole milk
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
Directions:
1. 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.
By RecipeOfHealth.com