BROCCOLI AND CAULIFLOWER CHEESE SOUP WITH SAUSAGE
Make and share this Broccoli and Cauliflower Cheese Soup With Sausage recipe from Food.com.
Provided by ngibsonn
Categories Cauliflower
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add sausage and sauté until beginning to brown, about 4 minutes.
- Using slotted spoon, remove sausage from pan.
- Add onions and 1 teaspoon of caraway seeds.
- Sprinkle with pepper.
- Reduce heat to medium low and cook 4 minutes, stirring occasionally.
- Mix in potatoes.
- Add broth and bay leaf.
- Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
- (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
- Stir in cream and sausage, simmer until heated through.
- Add cheese and mix until melted.
- Season to taste with salt and pepper.
- Discard bay leaf.
- Sprinkle with caraway seeds and serve.
CAULIFLOWER BROCCOLI CHEESE SOUP
Steps:
- In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.
BROCCOLI-CAULIFLOWER CHEESE SOUP
Even people who aren't particularly fond of broccoli and cauliflower can't resist this tempting soup. On busy days, you'll appreciate its ease of preparation.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 18-20 servings (about 5-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 769mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CHEESY BROCCOLI & CAULIFLOWER SOUP
This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell
Provided by HokiesMom
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
- Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
- While vegetables are simmering, in a small saucepan, melt butter.
- Stir the flour into the butter until smooth.
- Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
- Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
- Drain vegetables and place back into their saucepan.
- Add cheese sauce to the vegetables and heat through.
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
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