Jambon Buerre

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Prep Time: 30 minutes
Servings: 2
Calories: 992kcal

Ingredients

Broccoli Cheddar Soup:

  • 2 tsp Butter
  • 1/2 cup Onion diced
  • 2 cloves Garlic minced
  • 2 cups Broccoli florets
  • 2 cups Chicken broth
  • 1 cup Milk
  • 1/3 cup Cheddar cheese shredded
  • Salt and pepper to taste

Jambon Beurre Sandwich

  • 2 oz Brie cheese cut into pieces
  • 1 TBSP Butter softened
  • ½ TBSP Fresh chives minced
  • ½ TBSP Fresh parsley minced
  • ¼ tsp Dijon mustard
  • ½ clove Garlic grated
  • Salt to taste
  • Black pepper to taste
  • 1 cup Arugula
  • ½ TBSP Lemon juice
  • ½ French baguette cut into 6-inch pieces and sliced in half horizontally
  • 6 oz Deli ham thinly sliced
  • 2 oz Potato chips

Lavender Coconut Lemonade

  • 2 cups Coconut water
  • ¼ cup Lemon juice freshly squeezed (about 2 lemons)
  • 1 tsp Lavender flowers
  • 2 TBSP Honey or sugar
  • 2 cups Ice
  • 4 slices Lemon for garnish optional
US Customary - Metric

Instructions

  • Prepare the broccoli cheddar soup: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent. Add the broccoli florets and cook for a few minutes until slightly tender. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes or until the broccoli is fully cooked. Using an immersion blender or regular blender, puree the soup until smooth. Return the pot to the stove and add the milk. Stir well.
  • Gradually add the shredded cheddar cheese, stirring until it melts and the soup is creamy. Season with salt and pepper to taste. Keep warm on low heat.
  • Prepare the jambon buerre: Let the sliced brie sit out at room temperature while you prepare everything.
  • In a bowl, combine the butter, chives, parsley, dijon mustard, and grated garlic. Mix to combine and season with salt and pepper to taste.
  • In another bowl, toss the arugula with lemon juice and season with salt and pepper.
  • Spread the butter mixture generously inside the bottom half of the baguette. Layer with ham and brie seasoning with salt and pepper. Top with a handful of arugula and cover with the remaining half of the baguette.
  • In a blender combine coconut water, lemon, and the lavender buds. Blend until combined. Strain in a mesh strainer. Add sugar or honey to taste. Serve with ice. Garnish with lemon slices and lavender if desired.
  • Servel: Ladle the Broccoli Cheddar Soup into bowls and garnish with a sprinkle of shredded cheddar cheese if desired. Enjoy 1/2 jambon buerre, chips, lavender coconut lemonade.

Nutrition

Calories: 992kcal | Carbohydrates: 90g | Protein: 43g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 2754mg | Potassium: 2437mg | Fiber: 8g | Sugar: 56g | Vitamin A: 2290IU | Vitamin C: 246mg | Calcium: 534mg | Iron: 4mg

Jambon Buerre

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings 2
Calories 992 kcal

Ingredients
 
 

Broccoli Cheddar Soup:

  • 2 tsp Butter
  • 1/2 cup Onion diced
  • 2 cloves Garlic minced
  • 2 cups Broccoli florets
  • 2 cups Chicken broth
  • 1 cup Milk
  • 1/3 cup Cheddar cheese shredded
  • Salt and pepper to taste

Jambon Beurre Sandwich

  • 2 oz Brie cheese cut into pieces
  • 1 TBSP Butter softened
  • ½ TBSP Fresh chives minced
  • ½ TBSP Fresh parsley minced
  • ¼ tsp Dijon mustard
  • ½ clove Garlic grated
  • Salt to taste
  • Black pepper to taste
  • 1 cup Arugula
  • ½ TBSP Lemon juice
  • ½ French baguette cut into 6-inch pieces and sliced in half horizontally
  • 6 oz Deli ham thinly sliced
  • 2 oz Potato chips

Lavender Coconut Lemonade

  • 2 cups Coconut water
  • ¼ cup Lemon juice freshly squeezed (about 2 lemons)
  • 1 tsp Lavender flowers
  • 2 TBSP Honey or sugar
  • 2 cups Ice
  • 4 slices Lemon for garnish optional

Instructions
 

  • Prepare the broccoli cheddar soup: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent. Add the broccoli florets and cook for a few minutes until slightly tender. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes or until the broccoli is fully cooked. Using an immersion blender or regular blender, puree the soup until smooth. Return the pot to the stove and add the milk. Stir well.
  • Gradually add the shredded cheddar cheese, stirring until it melts and the soup is creamy. Season with salt and pepper to taste. Keep warm on low heat.
  • Prepare the jambon buerre: Let the sliced brie sit out at room temperature while you prepare everything.
  • In a bowl, combine the butter, chives, parsley, dijon mustard, and grated garlic. Mix to combine and season with salt and pepper to taste.
  • In another bowl, toss the arugula with lemon juice and season with salt and pepper.
  • Spread the butter mixture generously inside the bottom half of the baguette. Layer with ham and brie seasoning with salt and pepper. Top with a handful of arugula and cover with the remaining half of the baguette.
  • In a blender combine coconut water, lemon, and the lavender buds. Blend until combined. Strain in a mesh strainer. Add sugar or honey to taste. Serve with ice. Garnish with lemon slices and lavender if desired.
  • Servel: Ladle the Broccoli Cheddar Soup into bowls and garnish with a sprinkle of shredded cheddar cheese if desired. Enjoy 1/2 jambon buerre, chips, lavender coconut lemonade.

Nutrition

Calories: 992kcalCarbohydrates: 90gProtein: 43gFat: 54gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 145mgSodium: 2754mgPotassium: 2437mgFiber: 8gSugar: 56gVitamin A: 2290IUVitamin C: 246mgCalcium: 534mgIron: 4mg
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