Broccoli, Cauliflower, and Cheese Soup
- Number of Servings: 5
Ingredients
roux-3 tbsp butter-2 tbsp flour-1 cup whole milkthe rest -1 cup chopped broccoli-1 cup chopped cauliflower-2 tbsp butter -2 cups low sodium chicken broth-1/2 cup cheddar cheese
1. First, chop the broccoli and cauliflower.
2. In a large pot set on medium heat, melt some butter and throw broccoli and cauliflower.
3. Once they are soft, add chicken broth. Raise heat and bring to boil.
4. In a medium saucepan, make the roux. Melt the butter on medium-low heat, then add flour little by little. It should be the consistency of cupcake batter. If it's too thin, add more flour. If it's too thick, add more butter. It's easier to add more flour than butter, so kinda keep an eye out as you add the flour in the first place.
5. Then, add milk. Take a whisk and get rid of all the clumps.
6. By now, your broccoli-cauliflower-stock soup should be nice and bubbly on another burner. Add the roux to the broccoli.
7. Stir well and bring to a boil, then reduce to medium-low, add the cheese, and let simmer for 5 minutes or so. Add salt and pepper to taste.
8. Remove from heat and serve!
Number of Servings: 5
Recipe submitted by SparkPeople user LADYHELMET.
2. In a large pot set on medium heat, melt some butter and throw broccoli and cauliflower.
3. Once they are soft, add chicken broth. Raise heat and bring to boil.
4. In a medium saucepan, make the roux. Melt the butter on medium-low heat, then add flour little by little. It should be the consistency of cupcake batter. If it's too thin, add more flour. If it's too thick, add more butter. It's easier to add more flour than butter, so kinda keep an eye out as you add the flour in the first place.
5. Then, add milk. Take a whisk and get rid of all the clumps.
6. By now, your broccoli-cauliflower-stock soup should be nice and bubbly on another burner. Add the roux to the broccoli.
7. Stir well and bring to a boil, then reduce to medium-low, add the cheese, and let simmer for 5 minutes or so. Add salt and pepper to taste.
8. Remove from heat and serve!
Number of Servings: 5
Recipe submitted by SparkPeople user LADYHELMET.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 17.0 g
- Cholesterol: 46.4 mg
- Sodium: 431.8 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.1 g
- Protein: 6.8 g
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