Jambon Buerre

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 982kcal

Ingredients

Broccoli Cheddar Soup

  • 2 TBSP Butter
  • 1/4 cup Onion minced
  • 3 cloves Garlic minced
  • 3 tsp All-purpose flour
  • 3 cups Chicken broth
  • 4 cups Broccoli stem removed and florets chopped small
  • 1/4 cup Scallions chopped
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Heavy cream
  • 1/3 cup Cheddar cheese shredded

Jambon Beurre

  • 2 oz Brie cheese cut into pieces
  • 1.25 TBSP Butter softened
  • 1/2 TBSP Fresh chives minced
  • 1/2 TBSP Fresh parsley minced
  • 1/4 tsp Dijon mustard
  • 1/2 clove Garlic grated
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Arugula
  • 1/4 TBSP Lemon juice
  • 1/2 French baguette cut into 6-inch pieces and sliced in half horizontally
  • 3 oz Deli ham thinly sliced
  • 2 oz Potato chips

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes for serving
US Customary - Metric

Instructions

  • Preheat the broiler to low. Let the sliced Brie sit out at room temperature while you prepare everything.
  • Make the soup: Heat the butter in a pot over medium heat. Sauté the onions and garlic until the onions start to soften. Stir in the flour and cook for 1-2 minutes.
  • Stir in the broth, broccoli, and scallions. Season with salt and pepper. Cover with a lid and bring to a simmer for about 20 minutes, stirring occasionally. While the soup is cooking, make the sandwich.
  • In a small bowl, combine softened butter, minced chives, minced parsley, Dijon mustard, grated garlic, salt, and black pepper. Mix well to combine. Adjust seasoning to taste.
  • In another bowl, toss arugula with lemon juice. Season with salt and black pepper.
  • Spread the prepared butter mixture generously inside the bottom half of each baguette.
  • Layer the sliced ham and Brie cheese pieces over the buttered baguette.
  • Season the filling with a pinch of salt and black pepper.
  • Top with a handful of arugula.
  • Cover with the remaining half of the baguette.
  • Repeat the process for the remaining sandwiches.
  • Cut the sandwiches in half diagonally.
  • Mix the sparkling water and lemon slices together. Serve over ice if desired
  • Finish the soup: Stir the cream and cheese into the soup until it melts completely. Taste and adjust the seasoning with salt if needed.
  • Portion the soup and serve with ½ jambon beurre, chips and lemon sparkling water.

Nutrition

Calories: 982kcal | Carbohydrates: 72g | Protein: 37g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2947mg | Potassium: 1449mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2839IU | Vitamin C: 201mg | Calcium: 447mg | Iron: 6mg

Jambon Buerre

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 982 kcal

Ingredients
 
 

Broccoli Cheddar Soup

  • 2 TBSP Butter
  • 1/4 cup Onion minced
  • 3 cloves Garlic minced
  • 3 tsp All-purpose flour
  • 3 cups Chicken broth
  • 4 cups Broccoli stem removed and florets chopped small
  • 1/4 cup Scallions chopped
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Heavy cream
  • 1/3 cup Cheddar cheese shredded

Jambon Beurre

  • 2 oz Brie cheese cut into pieces
  • 1.25 TBSP Butter softened
  • 1/2 TBSP Fresh chives minced
  • 1/2 TBSP Fresh parsley minced
  • 1/4 tsp Dijon mustard
  • 1/2 clove Garlic grated
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Arugula
  • 1/4 TBSP Lemon juice
  • 1/2 French baguette cut into 6-inch pieces and sliced in half horizontally
  • 3 oz Deli ham thinly sliced
  • 2 oz Potato chips

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes for serving

Instructions
 

  • Preheat the broiler to low. Let the sliced Brie sit out at room temperature while you prepare everything.
  • Make the soup: Heat the butter in a pot over medium heat. Sauté the onions and garlic until the onions start to soften. Stir in the flour and cook for 1-2 minutes.
  • Stir in the broth, broccoli, and scallions. Season with salt and pepper. Cover with a lid and bring to a simmer for about 20 minutes, stirring occasionally. While the soup is cooking, make the sandwich.
  • In a small bowl, combine softened butter, minced chives, minced parsley, Dijon mustard, grated garlic, salt, and black pepper. Mix well to combine. Adjust seasoning to taste.
  • In another bowl, toss arugula with lemon juice. Season with salt and black pepper.
  • Spread the prepared butter mixture generously inside the bottom half of each baguette.
  • Layer the sliced ham and Brie cheese pieces over the buttered baguette.
  • Season the filling with a pinch of salt and black pepper.
  • Top with a handful of arugula.
  • Cover with the remaining half of the baguette.
  • Repeat the process for the remaining sandwiches.
  • Cut the sandwiches in half diagonally.
  • Mix the sparkling water and lemon slices together. Serve over ice if desired
  • Finish the soup: Stir the cream and cheese into the soup until it melts completely. Taste and adjust the seasoning with salt if needed.
  • Portion the soup and serve with ½ jambon beurre, chips and lemon sparkling water.

Nutrition

Calories: 982kcalCarbohydrates: 72gProtein: 37gFat: 64gSaturated Fat: 31gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 163mgSodium: 2947mgPotassium: 1449mgFiber: 9gSugar: 11gVitamin A: 2839IUVitamin C: 201mgCalcium: 447mgIron: 6mg
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