Broccoli and Cauliflower Soup

BeFunky_photo 3.jpgWe now live in a world where the Seattle Seahawks are SUPER BOWL CHAMPIONS! The energy in Seattle is so crazy/happy/bonkers/wonderful right now. Have you seen this video of our super polite Super Bowl celebrations. These folks wouldn’t jaywalk even after winning a world championship!


My contribution to #HowSeattleRiots: I made this soup with non-organic broccoli and cauliflower.
Both personally and professionally, I’m finally beginning to come down from an anxiety-filled month leading up to the big game. What better way to sooth the nerves than to focus my attention back on my oven burners and a big pot of soup.
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Broccoli soup is one of my all-time faves. Raw broccoli is the worst, (I sympathize with all the kids out there who turn their noses up!) but steam or boil it and the veggie takes on a completely different personality.

I also really love broccoli’s pale cousin the cauliflower so I decided to pair the two up for this creamy, cheesy, amazingly awesome soup. It reminds me of the broccoli soup on the salad bar at Big Boy restaurants in Michigan. Midwesterners will know what I’m talking about!
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On a final note, I can’t believe it’s February already! Doesn’t Christmas seem like a faint memory? I hope the second half of winter is a little bit easier on the country than the first half was! Stay warm my friends!

INGREDIENTS
Serves 4-6
2 tablespoons of extra virgin olive oil
1 medium head of broccoli, chopped into florets
1 medium head of cauliflower, chopped into florets
1/2 large yellow onion, diced
2 gloves garlic, minced
1 quart chicken broth
1/2 cup of heavy cream
1 tablespoon of yellow curry powder (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup sharp cheddar cheese, plus more for serving

PREP
1. Heat oil in a large sauce pot over medium heat. Add onion and curry (if desired) and saute 2-3 minutes until onion begins to soften. Add garlic and saute for another minute until fragrant.
2. Add broccoli and cauliflower florets to the pot. Add chicken broth, salt, pepper and water to cover the vegetables. Bring to a boil then reduce to a simmer. Cook until broccoli and cauliflower are tender, 20 to 30 minutes.
3. Using an emulsion blender, blend soup slowly until it reaches the desired consistency. (I like bigger chunks of veggies in my soup)
4. Add cream and cheddar cheese to the pot. Stir to combine and allow to heat through for a few more minutes. Don’t bring to a rolling boil.
5. Serve with a few more grinds of black pepper and more cheese on top.

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