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Cauliflower Soup with Prosciutto Sandwiches

Photo: Ngoc Minh Ngo
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.