Name: Cauliflower soup with blue cheese and ham sandwich croutons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 25g butter; 1 leek, thinly sliced; 9.20 gm olive oil; 250g sebago potatoes, peeled, coarsely chopped; 850g cauliflower, chopped; 1275.00 gm chicken style liquid stock; 126.25 gm thickened cream; 120g blue cheese, crumbled; 8 slices white bread; 20g smoked ham; Oil spray; Baby radish leaves, for serving; Olive oil, for serving

Cauliflower soup with blue cheese and ham sandwich croutons

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Cheese sandwich croutons on creamy cauliflower soup.

Ingredients:

25g butter
1 leek, thinly sliced
9.20 gm olive oil
250g sebago potatoes, peeled, coarsely chopped
850g cauliflower, chopped
1275.00 gm chicken style liquid stock
126.25 gm thickened cream
120g blue cheese, crumbled
8 slices white bread
20g smoked ham
Oil spray
Baby radish leaves, for serving
Olive oil, for serving

Instructions:

In a large saucepan, melt the butter with olive oil over medium-high heat.
In a saucepan, combine leek, potato, cauliflower, and stock. Simmer for 15 minutes, then blend until smooth. Stir in cream.
Sprinkle crumbled blue cheese over 4 slices of white bread and layer with ham. Top each sandwich with another slice of bread. Heat a large non-stick frying pan and spray with oil. Cook sandwiches for 2 minutes per side until golden brown.
Cut the sandwich into appealing triangles and serve it alongside the soup. Drizzle the soup with a touch of flavorful olive oil and garnish the top with delicate baby radish leaves.

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