Creamy Cauliflower Broccoli Soup

 A Deanna House Recipe Vol. 1

I modified the recipe by adding carrots and changing the milk to water ratio.  I have not tried it but I think you could use your own homemade chicken stock in place of the water and bullion to lower the salt content. ??

June Shockley

Ingredients:

·        1 medium head cauliflower or you can mix ½ cauliflower florets and ½ broccoli florets

·        (Optional) For sweetness, you may add ¼ cup sliced carrot

·        ¼ cup diced yellow onion

·        ¼ cup butter

·        ¼ cup all-purpose flour

·        2 cups water

·        4 teaspoons instant chicken bullion or 4 bouillon cubes (crushed)

·        3 cups whole milk

·        1 teaspoon Worcestershire sauce

·        1 cup sharp cheddar cheese (grated)

·        Garnish Optional – chopped chives

Directions:

·        Cook florets and carrots until tender then drain and coarsely chop

·        In a large saucepan saute the yellow onion in a small amount of butter until translucent are tender but not brown. Blend in flour.  Add water,  bouillon, milk, and Worcestershire sauce

·        Cook and stir until mixture thickens slightly

·        Remove from heat

·        Add chopped florets and bring to a boil.

·        Remove from heat and gradually stir in grated cheddar cheese until melted

Garnish Optional – sprinkle with snipped chives