Creamy Cauliflower and Broccoli Soup

1 12 oz. pkg. frozen broccoli and cauliflower
1 small onion, diced
1 medium carrot, diced
1 stalk celery, diced
16 oz. chicken broth
1/4 cup heavy cream
1 cup shredded cheddar cheese
5 T butter
5 T flour
pinch of smoked paprika
salt and pepper to taste

Boil frozen broccoli and cauliflower till tender, drain and set aside.
In a stock pot, add 3 T butter and saute onions, carrots and celery until tender. Add in additional butter and 5 T flour and cook for 2-3 minutes, stirring constantly. Add chicken stock and cook until thickened. Stir in broccoli and cauliflower and using an immersion blender, blend to a chunky consistency. Stir in cream and cheese, paprika, salt and pepper. Serve with additional cheese if desired.
from Janet's Appalachian Kitchen



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