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1 1/2 cups water
1 1/2 cups chicken stock (or bouillon)
1 head of broccoli
4 large boiled potatoes
2 cups cauliflower
3/4 cup minced celery
3/4 cup minced onion
3 tbsp melted butter
3 tbsp flour
1 cup table cream
1 cup milk
1 tsp salt
1 tsp white or black pepper
Shredded cheddar cheese
In a saucepan, bring water and chicken stock to a boil. Add broccoli and cauliflower and turn down heat; cover and simmer until tender (2-3 minutes). When tender, remove about 2 cups (without water), cover it, and set aside along with 2 of the cooked potatoes.
To the remaining broccoli and cauliflower add the remaining cooked potatoes (cut into bite size pieces) and continue to simmer.
In a frying pan, cook celery and onion in melted butter for 8 to 10 minutes, or until tender but not browned. When done, add flour stirring constantly; cook over moderate heat for a few minutes without browning. Remove from heat, cover and set aside.
To the simmering cauliflower, add cream, milk, salt and pepper; heat soup close to the boiling point but do not let it boil. Add the flour mixture to the soup, stirring constantly.
Simmer a few minutes over medium-low heat, stirring constantly with a wire whisk or spoon, until mixture thickens slightly.
Puree the soup in a food processor or blender. Cut reserved broccoli, cauliflower and potatoes into small pieces and add to soup mixture.
Adjust seasonings to taste.
To serve, put a sprinkle of grated cheddar cheese in bottom of soup bowls and pour soup over top.