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Broccoli Cauliflower Soup

1 (8 oz.) pkg. frozen cauliflower
1 (10 3/4 oz.) can condensed chicken broth
1 (10 oz.) pkg. frozen chopped broccoli
1/2 tsp. mustard seed
1/2 tsp. dried dill weed
1/2 ground mace
1/3 c. finely chopped onion
1/4 c. butter
2 tbsp. flour
1/2 tsp. salt
3 1/2 c. milk
1 c. shredded Swiss cheese (4 oz.)


In a 3 quart saucepan cook cauliflower, covered in half the chicken broth 5 to 8 minutes, or just until tender. In a medium saucepan combine remaining chicken broth, broccoli, mustard seed and dill weed, cook covered for 5 to 8 minutes or until broccoli is just tender. Remove from heat cover and keep warm. Place cauliflower mixture and mace in blender process until smooth. Cook onions in butter almost tender stir in flour, salt and dash of pepper. Add milk all at once cook and stir until heated and cheese is melted. Makes 4 to 6 servings.


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