Cream of Cauliflower or Broccoli Soup

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


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 with immersion blender 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.