Cook It: Cauliflower Soup with Prosciutto Sandiwches

Serves: 4

Prep time: 20 minutes

Cook time: 30 minutes

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

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 hand-held 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.

-- Recipe from the January issue of Real Simple