Creamy Broccoli Cauliflower Soup With Blue Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The blue cheese flavor is kind of subtle, but makes the soup tasty. Ingredients:
4 tablespoons butter |
1 large shallot, chopped |
1/4 cup flour |
5 1/2 cups vegetable broth or 5 1/2 cups chicken broth |
1 large potato, peeled and diced small |
1 bunch broccoli, stems removed and broken into flowerets |
1 head cauliflower, broken into flowerets |
1/8-1/4 teaspoon red pepper flakes |
1/4 teaspoon white pepper |
1/8 teaspoon paprika |
1/8 teaspoon salt (or more) |
6 ounces crumbled blue cheese |
1/2 cup shredded mild cheddar cheese (or american) (optional) |
1/2 cup milk or 1/2 cup half-and-half |
Directions:
1. In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
2. Add flour and whisk briskly to form a roux. Slowly stir in broth.
3. Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
4. Using an immersion blender/blender/food processor, puree to desired consistency.
5. Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
6. Serve.
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