Cauliflower soup with blue cheese and ham sandwich croutons

Cauliflower soup with blue cheese and ham sandwich croutons

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Mini cheese sandwiches are served atop this creamy cauliflower, potato and leek soup for a hearty and warming meal.

The ingredient of Cauliflower soup with blue cheese and ham sandwich croutons

  1. 25g butter
  2. 1 leek, thinly sliced
  3. 2 tsp olive oil
  4. 250g sebago potatoes, peeled, coarsely chopped
  5. 850g cauliflower, chopped
  6. 5 cups Massel chicken style liquid stock
  7. 1/2 cup thickened cream
  8. 120g blue cheese, crumbled
  9. 8 slices white bread
  10. 20g smoked ham
  11. Oil spray
  12. Baby radish leaves, for serving
  13. Olive oil, for serving

The instruction how to make Cauliflower soup with blue cheese and ham sandwich croutons

  1. Heat butter and olive oil in a large saucepan over medium-high heat.
  2. Place leek, potato, cauliflower and stock into a saucepan. Simmer for 15 minutes. Puree. Add cream.
  3. Meanwhile, crumble blue cheese over 4 slices white bread. Top with ham. Finish with another slice of bread. Spray a large non-stick frying pan with oil. Fry sandwiches for 2 minutes each side or until golden.
  4. Cut sandwich into triangles and serve with the soup. Drizzle soup with olive oil. Top with baby radish leaves.

Nutritions of Cauliflower soup with blue cheese and ham sandwich croutons

fatContent: 551.851 calories
saturatedFatContent: 25.5 grams fat
carbohydrateContent: 13.5 grams saturated fat
sugarContent: 64.4 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 19.8 grams protein
sodiumContent: 59 milligrams cholesterol

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