Cauliflower Soup with Prosciutto Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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.
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