I don’t really know how to write this post.
You see…this is a recipe that I thought was okay, at best. Not memorable and not really blogable.
Every person except for me has loved the final outcome. I have gotten more raves on it htan on anything in recent memory. So…I mean, I have to share it, right?
Broccoli Cauliflower Cheese Soup
1 lb. mixed cauliflower and broccoli
1 onion, 3 carrots, and 2 cloves garlic, diced
2 tbsp. butter
4-6 cups vegetable stock
2.5 cups shredded sharp cheddar cheese
1/3 cup whole milk
3 tbsp. salt or to taste
pepper to taste
balsamic vinegar, Tabasco, Worcestershire sauce to taste
1. Sautee the onion, garlic, and butter over medium high heat in a large pot for about 10 minutes, or until the onion has softened and the garlic is just starting to turn golden. 2. Add the stock, the rest of the veggies, and the salt, and cover. Cook for 40 minutes, or until the vegetables are tender, verging on mushy. 3. Puree and add the pepper, Tabasco, and balsamic vinegar. Taste for seasonings. 4. Add the milk and cheese and turn off the heat. Stir until the cheese melts – it should melt quite quickly. 5. Taste for seasonings. 6. Serve with Greek yogurt and (optional) jalapenos.
My husband, my friends, and some co-workers went GA-GA over this the day after it was made. I found it gritty, they found it pleasing. I found it one note, they found it comforting. I found it muted in flavor, they found it subtle and balanced. I don’t know what to tell you…they just LOVED this. Everyone has…mine is the only dissenting voice.
I’m dying for you to make this and tell me what you think!