Has been awhile since my last blog post. Been very busy around here with Easter, taxes, school and soccer season starting up for the boys.
Our first soccer practice of the season tonight, so I wanted something quick and easy for supper tonight. Decided to make the kids chicken quesidillas with a bowl of soup on the side. I had originally planned to make just a broccoli cheese soup, but I didn’t quite have enough broccoli in the fridge – and I had some cauliflower, so I decided to use both. Turned out very delish – and was a hit with all the kids.
The cheese is optional (if you prefer a lighter version of this soup) – but I have to admit, I love the cheese added in.
This is a super quick and easy recipe – hope you enjoy. Serves about 6 people.
– 3 tbsp unsalted butter
– 1 large white or yellow onion
– 2 large broccoli stalks, trimmed and roughly chopped
– about a 1/2 to 3/4 of a medium sized cauliflower, trimmed and chopped roughly
– 6 cups of chicken stock
– 1 bay leaf
– kosher salt
– 1/2 cup of heavy cream (I used half and half and it was fine)
– freshly ground pepper
– about 1 1/2 cups of extra old cheddar cheese, grated
– 2 tbsp flour
In a large saucepan, heat the butter over medium-high heat. Add the onion and saute until soft (about 5 minutes). Add the broccoli and cauliflower and saute until wilted, for about 5 minutes more. Add flour to coat and stir around and let cook for another minute or so to cook out the raw flour taste. Add in your chicken stock, bay leaf and about 2 tsp of salt. Bring to a boil, turn the heat down and let simmer for about 1/2 hour until broccoli and cauliflower are very tender. Using and immersion blender (or a blender), blend to desired consistency. Turn the heat right down and add in cream (don’t boil or cream will curdle). Stir in the cheese – and season with salt and pepper to taste.
You can garnish with extra cheddar if you like.
