Sunday, December 16, 2012

Broccoli-Cauliflower Soup

1/2 cup chopped onion
1/4 cup butter
1 pkg. (1 lb) broccoli-cauliflower mix, thawed and chopped
2 Tbsp. flour
4 cups half & half
1 pkg (8 oz.) cream cheese, cubed
1/2 lb Velveeta cheese, cubed
1/2 tsp. ground nutmeg (add more to taste)
pepper to taste

In a large frying pan melt butter on med. high and saute onions 3-4 minutes or until they start becoming transparent.  Add broccoli and cauliflower and saute until they are just beginning to become tender.  Add flour and stir to blend well with vegetables.  In a large pot on med. high heat add half & half, cream cheese and velveeta.  Stir VERY frequently until melted.  Add vegetable mix, nutmeg and pepper.  Serves 6-8.

Comments:  The sweetness of the sauteed onions and the nutmeg give this soup a taste that can't be described.  The nutmeg can be adjusted to your own taste by starting with the 1/2 tsp. and adding more if you like.  I like my broccoli to have just a slight crunch so I saute it for 5-6 minutes, depending upon how finely I chopped it.  You can use fresh broccoli and cauliflower or the frozen type.  Both work but you'll get a stronger flavor from fresh.  The base of this soup is also great for Mushroom Soup and even Cream of Chicken Soup.  Simply replace the vegetables with the mushrooms or cooked chicken which would eliminate the need to saute.  This is also GREAT using Imitation Crab or fresh if you can afford it.  For the Imitation I use 1 lb.  For fresh, which is stronger I would use maybe half a pound.
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