Cauliflower Soup with Prosciutto Sandwiches

Cauliflower Soup with Prosciutto Sandwiches Recipe
Photo: Ngoc Minh Ngo

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calories 687
Caloriesfromfat 55 %
Fat 42 g
Satfat 17 g
Cholesterol 108 mg
Sodium 1884 mg
Carbohydrate 53 g
Fiber 5 g
Sugars 12 g
Protein 36 g

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

Preparation

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.

Note:

Sara Quessenberry,

January 2008
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