Today was definitely a soup day! I stopped by the Farmer's Market this morning and picked up some of this fantastic bread from Niwas Rustic Bread and then set to work back at home with some of the ingredients from my Kootenay Farm to Folk food box. One of my favourite soup recipes is out of the Whitewater Cooks cookbook and I decided to adapt it to suit my needs today. It was so delicious, especially with this amazing baguette :). I love to make soups and enjoy them for lunch and then freeze the leftovers in single portions to enjoy another time.

Broccoli Cauliflower Cheddar Soup
1 large head of broccoli
1 large head of cauliflower
2 onions
3 tbsp. oil
3 tbsp. butter
8 c. vegetable stock
1 c. heavy cream (I love to use Kootenay Meadows whipping cream)
1 c. shredded cheddar cheese
1 tbsp. Worcestershire sauce
1/3 c. sherry
salt and pepper to taste

Roughly chop broccoli, cauliflower, and onions, and put into a stock pot with the oil and butter. Sauté. Add stock and simmer until broccoli and cauliflower are tender, about 20 minutes. Purée and return to pot over low heat. Add cream, cheese, Worcestershire sauce, sherry, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Serve.
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  1. Ooh... sounds yummy! Do you really use sherry? Not something I keep around, wonder what I could sub?


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