Friday, November 7, 2014

Recipe #27: Cream of Broccoli & Roasted Cauliflower Soup

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!

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