Broccoli Cauliflower Soup Recipe
Ingredients
| 1 10-ounce package frozen chopped broccoli | ||
| 1 10-ounce package frozen cauliflower | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| 2 teaspoons instant chicken bouillon granules | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Ground mace | 1/4 Teaspoon | |
| Skim milk | 3 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs), Processed | |
Directions
In large saucepan cook the frozen chopped broccoli and the cauliflower with the chopped onion and chicken bouillon granules in the 1/2 cups water for 5 to 8 minutes or till vegetables are tender.
Do not drain, In blender container blend half of the vegetable mixture at a time and the ground mace till the mixture is smooth.
Return all blended vegetables to saucepan.
Combine 1/2 cup of the milk and the cornstarch; add to vegetable mixture in saucepan.
Stir in the remaining milk, salt, and pepper.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add shredded Swiss cheese; stir till cheese is melted
Do not drain, In blender container blend half of the vegetable mixture at a time and the ground mace till the mixture is smooth.
Return all blended vegetables to saucepan.
Combine 1/2 cup of the milk and the cornstarch; add to vegetable mixture in saucepan.
Stir in the remaining milk, salt, and pepper.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add shredded Swiss cheese; stir till cheese is melted
Chef
