Let's get started:
|Here are all your ingredients for the soup, roux, etc. except for the crema/sour cream and almonds- very important additions!|
|You start the soup by sauteing the onion, celery, and garlic in butter.|
|Here's the soup after the broth has been added and the florets cooked until tender. Then blend away until smooth!|
|And here's the roux I made and added to thicken the soup- stir it in after you have pureed your soup.|
Cream of Broccoli and Cauliflower Soup
-2 tablespoons butter
-1 clove garlic, minced
-1 onion, chopped
-1 stalk celery, chopped
-3 cups broth of your choice (or water and bouillon, of course)
-8 cups broccoli and cauliflower florets
Sautee onion, celery, and garlic in butter on medium. Then add broth and florets and cook on medium until florets are tender. Use an immersion blender or regular blender to puree soup.
-3 tablespoons butter
-3 tablespoons flour
-2 cups milk
Melt the butter, then add the flour and whisk together. Let thicken slightly, but do not let burn. Add the milk and let thicken. Add to the pureed soup and stir well.
-3 tablespoons crema/sour cream
-salt and pepper to taste
-chopped toasted almonds for topping (optional)
Add your crema/sour cream and season to taste. Top with chopped almonds (optional).
|The finished soup- and let me tell you it was delicious!!!|