As I write this, my mouth is actually watering, that’s how good this meal was. Is there a meal more classic than a soup and sandwich paired together? I think not. I wasn’t always a huge fan of soup because growing up I had only ever had the super watery Campbell’s soups. Chicken and stars anyone? Once I broadened by horizon a bit and tasted a real, homemade soup, my opinion on soup changed forever and now I’m all about it, especially if there is some kind of crusty bread to go along with it.
There is something so satisfying about a soup and sandwich paring, especially at the end when you use that one piece of crust you saved from your sandwich to wipe up the last bits of soupy goodness. It’s the only way to really eat soup if you ask me.
The bruschetta cheese from last week’s farmers market haul made a second appearance here in this meal and made the chicken melts all gooey and delicious but it also acted as a glue to keep all the chicken and onions on the bread.
The soup was soup(er) creamy. (<—— Sorry, had to do it.) There’s a little bit of cream that comes in the form of whole milk but the rest of the liquids include a little bit of the water I boiled the cauliflower in and a splash of olive oil for some healthy fats.
No sharing allowed.
- Chicken Melts:
- 6 slices of your favorite bread
- 2-3 cloves of garlic
- 2 spring onions chopped, both the green tops and the bottoms
- olive oil
- 2 tablespoons Worcestershire sauce
- 2 cups shredded chicken
- 1 teaspoon Cajun seasoning
- 1 teaspoon each salt and pepper
- ½ cup of shredded cheese, your choice! But cheddar or provolone would be delish
- Kale Cauliflower Soup:
- 1 large head of cauliflower chopped (about 4 cups)
- ½ bunch of kale chopped (about 2 cups)
- 1 cup whole milk
- ½ cup hot water (I used the water I boiled the veggies in)
- 2 tablespoons Amish cupping cheese (you could use cream cheese instead)
- 3 cloves roasted garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Shred you chicken and set aside. Next chop the onions and garlic. Place in a medium size pan over medium heat. Saute the onions and garlic in the olive oil until tender.
- Next, add in the chicken, seasonings, salt and pepper and Worcestershire sauce to the pan. Saute all of these ingredients together for about five minutes until heated through.
- While the chicken mixture is heating through, rub the bread with a bit of olive oil and put under the broiler for a few minutes on each side until it is nice and toasty. While this is happening shred your cheese.
- Once the bread is toasted, top with shredded chicken mixture and cheese and put back under the broiler for another minute until the cheese is melted and gooey.
- For the soup, place the cauliflower and the kale into a pot of boiling water. Boil for 8-10 minutes until tender. Drain and place in blender. Reserve ½ cup of the boiling water and pour that in the blender along with the veggies. Next, add the garlic, cheese, milk, olive oil and seasoning to the blender. Blend on high for 5 minutes until smooth and creamy.