Ingredients Jump to Instructions ↓

  1. 1 lb Broccoli (small head)

  2. 1 cn Chicken broth (about 14 oz)

  3. 1/3 c Chopped onions

  4. 1 c Chopped cauliflower

  5. 1/4 c Milk

  6. 3 tb All-purpose flour

  7. 3/4 ts Salt

  8. 1/8 ts Freshly-ground white pepper

  9. 1/4 c Half-and-half

Instructions Jump to Ingredients ↑

  1. Wash and trim leaves from broccoli. Cut of florets and set aside. Use vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves or quarters, then cut crosswise into 2-inch pieces. simmer over low heat, covered, until almost tender, about 8 minutes. Add broccoli florets. Cook, covered, until just tender. Drain. In same saucepan, bring chicken broth and onion to a boil over high heat. Add cauliflower; reduce heat to low, and simmer, covered, for 10 minutes or until tender. Drain through strainer over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2 tsp salt and the pepper; stir until smooth. Stir milk mixture into the broth. Bring to a boil over medium heat and cook until sauce is thickened, stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup of the sauce, and the half-and-half in a blender container. Cover and blend until smooth. Pour cauliflower soup into small saucepan; keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon salt in the blender. Cover and blend until smooth, stopping to scrape container often. Pour broccoli soup into a saucepan and heat through. (OR pour into a container and refrigerate.) (Reheat both cold soups when ready to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each. Makes 8 (2/3 cup) servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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