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.
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
salt and pepper to taste
Slice the leeks and broccoli and cauliflower stems. Rinse them well, especially the leeks which tend to store up a lot of sand.
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.
Blanch the broccoli and cauliflower flowerettes. Drop them into ice water to stop the cooking and set aside. Grate the carrots.
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.
Slowly whisk in the milk and bring to a simmer. Gradually add the cheese whisking until it melts.
Add the cheese mixture to the broth and vegetables. Stir in the flowerettes, grated carrot and nutmeg. Add salt and pepper to taste.
Simmer until the vegetables are thoroughly heated. Ladle up and enjoy! Great served with homemade croutons.
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.
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