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Receta Broccoli Cauliflower Cheese Soup

by CookEatShare Cookbook

Ingredientes

2 lg. broccoli stalks (about 1 1/2 lbs. total) 2 1/2 c. sm. cauliflower florets 3 tbsp. butter 2 med onions, finely minced 2 tbsp. minced fresh parsley leaves 1/2 c. all purpose white flour, divided 3 c. water

2 chicken bouillon cubes 4 c. whole or possibly lowfat lowfat milk 1/2 teaspoon salt, or possibly to taste 1/2 teaspoon white or possibly black pepper, preferably freshly grnd Healthy pinch of grnd nutmeg 12 ounce. grated or possibly shredded very sharp Cheddar cheese (about 3 c.)

Direcciones

1. Trim the florets from broccoli stalks; reserve stems. Coarsely chop florets. Using vegetable peeler or possibly sharp knife remove and throw away tough outer layer from reserved broccoli stems. Cut stems crosswise into 1/8 inch thick slices. Set vegetables aside.
2. Heat butter in 4-5 qt pot over medium high heat. Add in onions and parsley and cook, stirring, for 4-5 min, or possibly till onions are limp but not browned. Using a wooden spoon stir in 2 Tbsp. of the flour till thoroughly incorporated and smooth. Gradually stir the water and then the bouillon cubes into the pot. Bring mix to boil. Stir in reserved broccoli and cauliflower. Lower the heat and simmer, uncovered, for 5 min. Stir in lowfat milk, salt, pepper and nutmeg and let the mix return to a simmer.
3. In a large bowl, combine all but 1/4 c. of the grated cheese (Velveeta melts up much nicer) with the remaining flour and toss till cheese is proportionately coated with flour. Stir the cheese flour mix into the pot. Cook, uncovered, stirring frequently, for 3-4 min longer, or possibly till cheese melts and the soup thickens slightly and is piping warm but not boiling. Sprinkle the soup with the remaining grated cheese and serve immediately.
4. The soup may also be served reheated. Rewarm over low heat, stirring frequently; don't let it come to a boil. Makes 6-7 servings.

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