Cauliflower and Broccoli Soup
One of my
favorite things about Fall and the cooler weather it brings is that it
is a perfect time for soup. Here is one of our favorite soup recipes.
Ingredients:
1 stick butter, divided
1 onion, diced
1 cup carrots, diced
1 stalk celery, finely diced
2 cauliflower heads, chopped
1 broccoli head, chopped
2 tablespoons fresh Italian flat-leaf parsley, minced
2 quarts chicken broth (low-sodium is best)
5 tablespoons all-purpose flour
4 cups milk
1 cup heavy cream
salt to taste
Directions:
Melt 4 tablespoons of butter in a large pot. Add onion, celery, and carrots and cook until slightly tender. Add chopped broccoli and cauliflower and cover and cook on low heat for 10 to 15 minutes. Add chicken broth to the veggies, bring soup to a boil and then turn down the heat to simmer the soup. Roughly chop the broccoli and cauliflower in the pot as it cooks to help it break down for the soup. In a separate saucepan, melt 4 tablespoons of butter. Mix in flour and heavy cream and form a white sauce. Add to simmering soup mixture along with the 4 cups of milk. Add the minced parsley and simmer for 30 minutes or longer on low heat. Season with salt, pepper, and Italian seasoning if desired.
When serving, you can add french fried onions, shredded cheddar cheese, or croutons as toppings. The crunchy toppings add a bit of flavor and texture.
Enjoy!
Ingredients:
1 stick butter, divided
1 onion, diced
1 cup carrots, diced
1 stalk celery, finely diced
2 cauliflower heads, chopped
1 broccoli head, chopped
2 tablespoons fresh Italian flat-leaf parsley, minced
2 quarts chicken broth (low-sodium is best)
5 tablespoons all-purpose flour
4 cups milk
1 cup heavy cream
salt to taste
 |
| Yummy broccoli and cauliflower! |
Directions:
Melt 4 tablespoons of butter in a large pot. Add onion, celery, and carrots and cook until slightly tender. Add chopped broccoli and cauliflower and cover and cook on low heat for 10 to 15 minutes. Add chicken broth to the veggies, bring soup to a boil and then turn down the heat to simmer the soup. Roughly chop the broccoli and cauliflower in the pot as it cooks to help it break down for the soup. In a separate saucepan, melt 4 tablespoons of butter. Mix in flour and heavy cream and form a white sauce. Add to simmering soup mixture along with the 4 cups of milk. Add the minced parsley and simmer for 30 minutes or longer on low heat. Season with salt, pepper, and Italian seasoning if desired.
 | ||||
| It cooks down quite nicely. |
When serving, you can add french fried onions, shredded cheddar cheese, or croutons as toppings. The crunchy toppings add a bit of flavor and texture.
 |
| We like to top our soup with fried onions and cheese. |
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