Broccoli Cauliflower Soup

img_3736

A couple weeks ago I experimented with new concoctions for dinners several nights in a row.  The first night that my husband dished up seconds was when I made this soup.  That was a good sign for the soup.  Not so good for the other dishes which I will probably not make again.  Originally I made this soup with just broccoli.  The second time I added cauliflower and made the soup for our good friends.  It was a hit.  ‘Tis soup season now and I’m sure I will make this often using both broccoli and cauliflower.

Ingredients:

2 cups sliced leeks

2 cups of broccoli flowerettes

2 cups of cauliflower

broccoli and cauliflower stems diced

6 cups of chicken broth

6 T butter

6 T flour

3 cups of whole milk

3 cups shredded cheese (I used sharp cheddar and smoked gouda)

1 cup shredded carrots

grated nutmeg

salt and pepper to taste

img_3765

Slice the leeks and broccoli and cauliflower stems.  Rinse them well, especially the leeks which tend to store up a lot of sand.

img_3741 img_3739

Put the leeks and the vegetable stems in a heavy kettle or Dutch oven with about a cup of the broth and cook over medium high heat until they are softened, 10-15 minutes.  Once the vegetables have softened use an immersion blender off heat and purée.  Add the remaining broth and bring to a simmer.

img_3740img_3734

Blanch the broccoli and cauliflower flowerettes.  Drop them into ice water to stop the cooking and set aside.  Grate the carrots.

img_3772 img_3766

Next make a cheese sauce.  Melt 6 T of butter in a saucepan over medium heat.  Whisk in the flour and cook for a couple minutes whisking constantly.

img_3753 img_3743

Slowly whisk in the milk and bring to a simmer.  Gradually add the cheese whisking until it melts.

img_3735

Add the cheese mixture to the broth and vegetables.  Stir in the flowerettes, grated carrot and nutmeg.  Add salt and pepper to taste.

img_3746 img_3760

Simmer until the vegetables are thoroughly heated.  Ladle up and enjoy!  Great served with homemade croutons.

img_3757

NOTE:  I took all of my photos when I made the first batch of soup so you don’t see any cauliflower.  But the cauliflower was a great addition.  Also a little cayenne pepper or Frank’s hot sauce is a tasty add in.  Any good melting cheese can be substituted for the sharp cheddar and smoky gouda.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s