Friday, October 21, 2016


~ A Veggie Venture

1 c. water
1 russet potato (about 3/4 lb.), peeled and chopped
1 head cauliflower (about 2 1/2 lb. whole), cut into florets
1 onion, chopped
1 head broccoli (about 3/4 lb.), cut into florets and stalk pieces
4 c. milk, divided
2 bouillon cubes
1 T. Worcestershire sauce
salt and pepper, to taste
1 T. flour
1 c. shredded cheese

Put water, potato, cauliflower, and onion in a large pot or Dutch oven. Cover and bring to a boil. Cook for about 5 minutes, until the cauliflower begins to soften. Add the broccoli, then cover and cook for 5-10 minutes, or until vegetables are almost completely cooked.

Add 3 cups of  milk, bouillon, and Worcestershire sauce. Cover and heat just to boiling, but don't actually allow milk to boil. While mixture is heating, mix flour with remaining cup of milk. Once soup reaches the boiling point, add flour mixture and stir 2-3 minutes until soup thickens. Stir in cheese and remove from heat.

Using an immersion blender, puree to desired consistency, or transfer soup in batches to a blender to puree.

Makes about 11 cups.

Notes: I never buy bouillon, so I use chicken broth instead of water and need a little more than called for to keep things from burning. We've used cheddar, but you could use whatever cheese sounds good to you. I think one tablespoon of flour is pointless with this much soup and will try skipping it completely next time, just adding all the milk at once. 

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