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Cream
of Cauliflower or Broccoli Soup
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One bunch/head of either cauliflower or broccoli or both
About a quart of chicken broth, canned or homemade
(I usually use Campbell’s - 2 cans plus a 1/2 can of water)
2 tablespoons butter
2 tablespoons flour
A cup or so half and half or heavy cream
Salt
Combine butter
and flour in a large sauce pan or small stock pot over medium high
heat. Add the chicken broth when the butter and flour begin to foam.
Simmer this mixture while you trim the vegetable. Carefully trim
and, if you are using cauliflower, slice into broad slices (to allow
it to cook evenly) If you are using broccoli, peel the fibrous skin
part of the stems away. Add the vegetable to the broth and simmer
until tender. Puree until smooth, return to pan, thicken if necessary
with a couple of tablespoons flour mixed with a little cold water
(shake in a small jar).
Add cream or half & half and salt to taste.
-Nancy
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