Cauliflower Soup with Prosciutto Sandwiches

Photo: Ngoc Minh Ngo

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 687
  • Calories from fat: 55%
  • Fat: 42g
  • Saturated fat: 17g
  • Cholesterol: 108mg
  • Sodium: 1884mg
  • Carbohydrate: 53g
  • Fiber: 5g
  • Sugars: 12g
  • Protein: 36g

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

  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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