Thursday, February 14, 2013

The Cookbook - Broccoli Cauliflower Soup

It's my dream to write my own cook book this year and I've challenged myself to write 1 original recipe a month to get moving.  I need and would love testers!  This has been tested out 3 times so far after the original draft and I feel like it's ready.  Please dive in - make some soup - and let me know what you think! 

January: Broccoli Cauliflower Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
2 Shallots chopped
2 Garlic Cloves chopped
1 Head of Cauliflower chopped
1 Head of Broccoli chopped
4 tbsp unsalted butter
4 tbsp flour
Salt & Pepper
2 Cups Low Sodium Chicken Stock
3 Cups Water
8 oz Havarti Cheese shredded – recommend the dill Havarti
2 tbsp pesto

Using a medium (6qt) dutch oven, melt butter at medium heat.  Add shallots and garlic, season with salt & pepper and sauté for 5-8 minutes.  When shallots and garlic become translucent sprinkler in flour and cook another 5 minutes on low heat until roux smells nutty and is softly bubbling.  Wisk in chicken stock; scraping all bits off the bottom of the pan. Let chicken stock and flour mixture simmer for another 5 minutes.  Add water and cauliflower and bring to a rolling simmer.  Let simmer for 5 more minutes then add broccoli and season with salt and pepper – cook another 10 minutes until both cauliflower and broccoli are fork tender.  Take dutch oven off the heat and puree until smooth with an immersion blender.  (You could also puree in a blender in patches – add soup back to pot.)  Mix in shredded cheese and pesto.  Serve hot with crusty bread – garnish soup with cracked pepper, additional cheese, and parsley if available.

No comments:

Post a Comment