Monday, February 19, 2007

Cream of Broccoli and Cauliflower Soup

We had some frozen cauliflower in the refrigerator, so we chose this recipe from Paula Deen & Friends. It's crazy-easy, making use of a lot of prepared foods. Plus we got to use my immersion blender! :) We liked it a lot, and appreciated how quick and simple it is. We did not make it ahead of time, but it's nice to know we could have. We would make this again!

Cream of Broccoli and Cauliflower Soup

Two 10-oz packages frozen chopped broccoli
One 10-oz package frozen cauliflower, or 1/2 head fresh cauliflower, separated into flowerets, or one 10-oz package frozen cauliflower in cheese sauce
2 cups chicken broth (canned is fine)
1 cup half-and-half
1 tsp salt
1/2 tsp pepper
2 cups grated Swiss cheese

1. In a 4-quart stockpot, cook the broccoli and cauliflower in the broth until tender, about 15 minutes. Let cool. Puree in a blender or food processor, leaving the soup a little chunky. Return the soup to the stockpot. Add the half-and-half, salt, and pepper. Let cool and refrigerate until party time.

2. The next day, reheat the soup over very low heat for about 45 minutes. Just before your guests arrive, stir in the Swiss cheese.

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