Cheesy Broccoli & Cauliflower Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a nice chunky veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell Ingredients:
3 cups fresh broccoli florets |
3 cups fresh cauliflower florets |
3 celery ribs, sliced |
1 small vidalia onion, chopped fine |
2 cups water (or vegetable stock is fine too) |
3 tablespoons butter |
3 tablespoons flour |
2 1/3 cups milk |
1 lb process cheese, cubed (velveeta) |
Directions:
1. In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
2. Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
3. While vegetables are simmering, in a small saucepan, melt butter.
4. Stir the flour into the butter until smooth.
5. Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
6. Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
7. Drain vegetables and place back into their saucepan.
8. Add cheese sauce to the vegetables and heat through.
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