Broccoli/Cauliflower Cheese Soup Bowls

Ingredients

• 3 cups broccoli pieces, chopped
• 3 cups cauliflower pieces, chopped
• 2 cups onions, chopped
• 5 tablespoons tablespoons butter or margarine
• 8 cups cups chicken broth, divided
• 1 teaspoon teaspoon dried leaf oregano, crumbled
• ¼ cup cup flour
• 2 tablespoons tablespoons Dijon mustard
• ⅛ teaspoon teaspoon pepper
• 1 ½ cups milk
• 2 cups shredded sharp Cheddar cheese, more if you like your soup cheesy
• dash of Worcestershire sauce
•  salt and pepper to taste
• Bread soup bowls (make your own, or buy them)

Method

Cut florets off broccoli and simmer in lightly salted water (about a cup of water) for 2 minutes; drain (saving the water for the soup) and immerse in cold water to stop cooking then set aside.

Cut and chop broccoli stalks and cauliflower into small pieces. Chop onion.

Add chopped onions and 3 tablespoons of butter to soup pot; sauté over medium low heat for 5 minutes or till lightly brown. Add chopped broccoli, cauliflower and 4 cups chicken broth, Worcestershire sauce and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth and add back to soup pot. Or blend with an immersion blender. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper and then gradually add the milk. Stir milk mixture into processed mixture and remaining 4 cups of chicken broth and water from simmered broccoli florets. Continue to cook, stirring, until mixture begins to bubble. Add cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.


Cut the tops of the bread bowls off carefully and scoop out the insides and toast for croutons.  Don't add croutons until ready to serve.


**Fun for kids**  Make shaped veggies for dipping!  Choose large carrots, zucchini, bell peppers, etc. and use cookie cutters to cut into fun shapes.  Brush with olive oil and place on a baking sheet sprayed with olive oil spray and roast.  You may want to add another baking sheet on top for veggies that will curl, or simply use a George Foreman grille if you have one.


Thank you, Cyndee for this awesome recipe!  I look forward to trying it.


~Thanks for stopping by :)

Hello :) It's been a while!

I haven't written anything in a while, and seeing as my last post was left on a sad note, I wanted to let you know it was written for a friend who had lost her parents and was feeling a bit low in spirits.  I was thinking of her when I wrote the post.  Hope you have been well, Friends.  I have a recipe to share with you I received today from a friend.  I haven't made it myself yet, but it seems delicious and perfect for the cool weather we are having here!  I will post it next .... two posts in one day, that's a record for me! :)

~Thanks for stopping by :)