Broccoli-Cauliflower Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Even my husband, who's never been a fan of broccoli, likes this creamy soup, relates Betty Corliss of Stratton, Colorado. It's a great way to use vegetables from our garden. Ingredients:
3/4 cup small cauliflowerets |
3/4 cup small broccoli florets |
1/4 cup chopped onion |
1/4 cup halved thinly sliced carrot |
1 to 2 tablespoons butter |
1-1/2 cups 2% milk, divided |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon salt |
dash pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1/3 cup cubed process cheese (velveeta) |
Directions:
1. In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
2. Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately. Yield: 2 servings.
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