"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cauliflower-Broccoli Soup Recipe

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This recipe for Cauliflower-Broccoli Soup, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Bühling
Added: Sunday, August 15, 2010

Category:
Category:

Ingredients:  
Ingredients:  
4-6 medium potatoes
1 leek, sliced
1 cauliflower, cut in pieces
1 pkg. frozen broccoli
1 quart vegetable broth
milk, cream or sour cream (to reach desired consistency)
4 hotdogs, cut in slices
Seasoning to taste (Worcestershire sauce, Herbes de Provence, salt & pepper)

Directions:
Directions:
Peel potatoes and cut them in small pieces. Cook potatoes in the broth for about 10 minutes, and then add cauliflower, leek and broccoli. (After 10 minutes, you can take out some of the cauliflower, cut it in smaller pieces and add it later for more texture – I personally never bother!)

Blend soup until it is creamy in a food processor or with an immersion blender.

After that I “play” with the soup until I like the flavor. I add milk and cream (sometimes sour cream), salt & pepper, a little Worcestershire sauce and Herbes de Provence. The soup tastes better if you prepare it a few hours in advance and let it sit.

Add sliced hotdogs and serve with or without croutons.

Personal Notes:
Personal Notes:
Guten Appetit!

 

 

 

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