Broccoli-Cauliflower Soup

Photo: flickr user einalem

Ingredients

pound chopped broccoli

pound chopped cauliflower

cup chopped onion

cup bouillon

teaspoon ground mace

3 cups skim milk divided

2 teaspoons potato starch possibly more

teaspoon salt

teaspoon pepper

cup Shredded Swiss cheese

Preparation

Here's a mild soup. Make it with cauliflower and broccoli or broco-flower. Fresh or frozen. And a really nutty swiss cheese. Reheats well in the microwave at 50%% power. Good "cold-"weather food.

Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan.

Add some milk to the thickener and blend. Add, stirring, to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted.

Yield: 8 cups

NOTES : Mace is the nutmeg shell; it's flavor is less intense. Substitute one 1-lb bag frozen broccoli and cauliflower florets (and rescale to serve 6). Morten's recipe suggested thickening with cornstarch but it can separate when heated. Try potato or rice starch to thicken pureed soups. It's mild, soothly; a nutritious soft food. You might want to spice this up with a cajun or curry mix.