Cauliflower soup with blue cheese and ham sandwich croutons

Cooking Soups Cauliflower soup with blue cheese and ham sandwich croutons

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

Lables: High fibre Egg free Fish free Peanut free Shellfish free Tree nut free
  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.

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25g butter
1 leek, thinly sliced
2 tsp olive oil
250g sebago potatoes, peeled, coarsely chopped
850g cauliflower, chopped
5 cups chicken stock
1/2 cup thickened cream
120g blue cheese, crumbled
8 slices white bread
20g smoked ham
Oil spray
Baby radish leaves, for serving
Olive oil, for serving

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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