Wednesday, September 24, 2014

Broccoli Cauliflower Cheese Soup

Cool Weather = Soup!

Welcome back soup weather! If you enjoy autumn weather, chilly mornings give eager foodies permission to start thinking about and paging through soup recipes - somewhat like the gardener's equivalent of dreaming as they look through seed catalogs. Remember those big bowls of steamy, fragrant soup? They're back!! The Cooking School at Jungle Jim's International Market is offering you a chance to initiate soup season with a creamy and delicious Broccoli Cauliflower Cheese Soup. Bright green heads of broccoli, creamy cauliflower and orange carrots provide a nutritious punch of flavor and bursts of color. We garnished the soup with some pumpernickel croutons, but you can serve your soup with crusty bread or crunchy crackers.


The step is to chop the vegetables by hand or in a food processor. You don't want to pulverize them in the food processor, so keep an eye on the size while you pulse/chop. 


Melt the butter in a 4 to 5-quart pan over medium heat; sprinkle the flour over the butter and whisk to combine.


You'll want a smooth, bubbly mixture.


Slowly whisk in the chicken broth until smooth.


The result will be a slightly thickened, smooth mixture.


Add the chopped carrots, celery and onions.


Stir and bring to a simmer. Cover the pan and simmer 20 minutes, stirring occasionally.


Add the chopped broccoli and cauliflower florets and simmer 15-20 minutes, stirring 
occasionally, until the vegetables are very tender.


Cube the cheese and ready the half and half. We are going to be honest - there just isn't a very good substitute for Velveeta cheese in this soup. It imparts a cheesy flavor and a nice, smooth consistency because it melts evenly. We can't guarantee the results if you choose to use another type of cheese. We guarantee an empty soup bowl if you do!

  
Add the cheese cubes and stir until melted.


Stir in the half-and-half, ¼ cup at a time, until the soup reaches your desired consistency. Season to taste with salt and pepper and heat through and serve. It tasted really good!


Broccoli Cauliflower Cheese Soup

¼ cup butter
¼ cup flour
2½ cups chicken broth
1 cup finely chopped carrot
1 cup chopped celery
1 small onion, finely chopped
½ pound broccoli florets, chopped
½ pound cauliflower florets, chopped
1 pound processed cheese spread, cubed
¼ -¾ cup half-and half, to thin to desired consistency
Salt and pepper, to taste


Melt butter in a 4 to 5-quart pan over medium heat; sprinkle flour over butter and whisk to combine. Slowly whisk in chicken broth until smooth. Add carrots, celery and onions; stir and bring to a simmer. Cover pan and simmer 20 minutes, stirring occasionally. Add chopped broccoli florets and simmer 15-20 minutes, stirring occasionally, until vegetables are very tender. Add cheese cubes and stir until melted. Stir in half-and-half, ¼ cup at a time, until soup reaches desired consistency. Season to taste with salt and pepper and heat through.

Serves 4


From Leigh’s cookbook Be Your Guest


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