Monday, September 26, 2011
What to do with a leftover veggie tray?
Creamy Mixed Vegetable Soup
2 c. each Broccoli & Cauliflower
1 1/2 c. carrots (or baby carrots)
1/2 onion, diced
1 clove garlic
4 c. chicken broth (or 4 c. water with 4 tsp. granulated chicken bouillon)
1/2 c. fat free (or regular) half & half
1 c. milk
1 c. grated Colby Jack (or cheddar) cheese
2 T. butter
2 T. flour
1/2 tsp. salt
1/4 tsp. grated black pepper
1/2 c. grated Colby Jack (optional, for garnish)
Fresh Croutons (optional, for garnish)
Add broccoli, cauliflower, and carrots to a large pot. Add broth and salt and bring to a boil. Turn to low and simmer for 20 minutes or until vegetables are very tender. With a slotted spoon remove about 3/4 of the vegetables and place in a blender and puree with half & half. Set aside.
In a saucepan melt butter over medium heat. Add diced onion and garlic and cook about 5 minutes or until onion is soft and translucent. Stir in flour to make a roux and cook for 1-2 minutes. Add milk and cheese, stiring well to combine. Mixture will be thick.
Mix roux into the large pot of remaining vegetables and broth. Stir in the vegetable puree. Season to taste with salt and pepper. Garnish with fresh croutons and additional cheese if desired.