Late spring into early summer are the seasons when broccoli and cauliflower can be harvested in private gardens; plus, regional growers sell these vegetables at the Saturday morning markets in Franklin and area produce stands. This soup can be made with both vegetables or with one or the other.
Ingredients:
- 1 head broccoli, cut into 1-inch pieces (about two cups of florets and stems)
- 1 head cauliflower, cut into 1-inch pieces (about two cups of florets and stems)
- 4 TBSP. olive oil
- 1 onion, variety of choice, diced (about a cup and a half)
- 1-2 ribs of celery, diced (about ½ cup)
- 1 carrot, diced (about ¾ cup)
- 5 cloves of garlic, minced (about 3 TBSP.)
- 3 TBSP. all-purpose flour
- 3 cups chicken or vegetable broth – or water
- 1 cup half-and-half, milk, cream (or coconut milk)
- 2 cups mild or medium cheddar cheese, shredded
- Salt and pepper
Directions:
In a large pot, set to medium heat and add one TBSP. olive oil, broccoli, cauliflower, ½ tsp. salt, and black pepper to taste, and stir well. Sauté for approximately 10 minutes, or until the veggies are softening and beginning to brown. To the same pot, add another one TBSP. olive oil, onion, celery, and carrot – plus ¼ tsp. salt. Sauté for another five minutes. Add the garlic and cook for another minute, stirring frequently. Add two more TBSP. olive oil and sprinkle the flour over the veggies. Stir the mixture constantly for one minute. Immediately add the stock (or water), plus the half-and-half (milk, cream, etc.), and bring the entire mixture to a strong simmer for about five minutes, stirring often.
Option: Immersion blend soup at this point if you like a creamier-smoother version.
Add shredded cheese, a little at a time, stirring well in between additions, and simmer for five minutes, stirring frequently. Taste and adjust for additional salt, and pepper, if desired. Serve.
This is a recipe provided by the Macon-Swain Produce R/X Program and Uncomplicated Kitchen, a 501(c)(3) nonprofit organization based in western North Carolina.