Cauliflower Broccoli Soup Recipe

From Dorothy McNett's Recipe Book.

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Cauliflower Broccoli Soup

From Dorothy McNett's recipes at Feel free to add other vegetables....and leave the tofu out if you insist! However, it is fabulous when grilled in olive oil and served with this soup!

1/4 cup extra virgin olive oil
2-3 stalks broccoli
1/2 head cauliflower
1/2 onion
1/4 cup flour
3 cups milk or vegetable broth
salt and pepper, herbs as desired

2-3 teaspoons olive oil
tofu slices, grilled
freshly grated Parmigiano-Reggiano

Dice broccoli, cauliflower and onion into bite sized pieces. In heavy bottomed saute pan, heat oil and then add vegetable pieces. Cook and stir 5-8 minutes to soften a bit, but do not overcook. In meantime, heat milk or broth about 2 minutes. Set aside. Blend flour into the pan with the vegetables, stirring to coat vegetables. Add liquid and seasonings. Cook and stir to thicken, reducing temperature to allow it to simmer gently 2-3 minutes. Add salt, pepper and other seasonings. Allow to stand to blend flavors. Heat frying pan, adding the olive oil. Slice the tofu into 1/2-1 inch thick slices and place in hot pan. Brown gently on both sides. Place a slice into individual soup plates and spoon the soup over the tofu slices. Garnish with cheese and serve.

Recipe created 2003-01-21.

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