I love broccoli...I love cauliflower. Have I ever roasted broccoli, no, cauliflower, yes. So I decided to combine the two soups and by roasting the cauliflower, the soup has a little more rustic feel and taste. I gave some of this to my neighbor the other day, and she loved it. But, she also thought it was extremely rich, thinking that I had added lots of cream. Truth be told, the soup only contains 2% milk. It's a great, hearty soup, without all the guilt.
1 lb broccoli, cut into florets 1 lb cauliflower, cut into florets
2 tbsp butter 1 medium onion, chopped
1 stick celery, chopped 1 shallot, chopped
1/3 cup flour 3-4 cups chicken stock, depending on how
3 cups 2% milk thick you like your soup
salt, pepper and 2 tbsp olive oil
Place broccoli and 1/4 cup water in casserole or bowl covered with plastic wrap and microwave about 3-4 minutes until al dente. Depending on your microwave, check at 3 minutes, and adjust time accordingly. Heat oven to 400. In a medium bowl, add cauliflower and olive oil, salt and pepper. Stir to combine, then place on parchment-lined baking sheet. Bake for 20-30 minutes, stirring occasionally, until starting to brown on tops, (you can see that on the picture below). Remove from oven. In a dutch oven, melt butter on medium heat and saute onion, celery and shallot, about 5-10 minutes. Stir in flour and cook gently, about 5 minutes. Gradually add milk, chicken stock and salt and pepper and heat through, about 15 minutes. Add broccoli and cauliflower and stir to combine. At this point, I usually take about two cups of the soup and put in my Nutribullet, or you can you use a blender, to liquefy the soup. Pour back into pot. I personally do not like a totally cream soup, but if you do, go for it and liquefy the whole thing. Bon appetit!