Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Broccoli (small head) |
| 1 can | Chicken broth (about 14 oz) |
| ⅓ cup | Chopped onions |
| 1 cup | Chopped cauliflower |
| 1¼ cup | Milk |
| 3 tablespoons | All-purpose flour |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Freshly-ground white pepper |
| ¼ cup | Half-and-half |
Wash and trim leaves from broccoli. Cut of florets and set aside. Use vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves or quarters, then cut crosswise into 2-inch pieces. simmer over low heat, covered, until almost tender, about 8 minutes. Add broccoli florets. Cook, covered, until just tender. Drain. In same saucepan, bring chicken broth and onion to a boil over high heat. Add cauliflower; reduce heat to low, and simmer, covered, for 10 minutes or until tender. Drain through strainer over small bowl to save stock. Combine ¼ cup of the milk, the flour, ½ tsp salt and the pepper; stir until smooth. Stir milk mixture into the broth. Bring to a boil over medium heat and cook until sauce is thickened, stirring constantly. Remove from heat. Place cauliflower mixture, ½ cup of the sauce, and the half-and-half in a blender container. Cover and blend until smooth. Pour cauliflower soup into small saucepan; keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli, and ¼ teaspoon salt in the blender. Cover and blend until smooth, stopping to scrape container often. Pour broccoli soup into a saucepan and heat through. (OR pour into a container and refrigerate.) (Reheat both cold soups when ready to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each.
Makes 8 (⅔ cup) servings.
[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer" <mariam@...> on Jun 04, 1997