The King of Cream Soups

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This is a variation on my other cream of broccoli soup recipe, but I like this one better because it uses less cream and the thickener is cauliflower instead of starchy potatoes.

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And I have called it the king of cream soups because it’s my favourite of them all.

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And also because I found this old cushion cover embroidered by one of my great aunts and decided it would make a nice backdrop.

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Start with your vegetables: onions, broccoli, and cauliflower. I ended up making a relatively small soup, so I only used 1 onion, 2 heads broccoli, and half a head cauliflower.

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Chop the onion up relatively fine and heave it in a pot with some olive oil and some minced garlic. Sautée that on medium heat until the onions are translucent.

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While that’s on the go, chop up your broccoli.

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Shave the tough skin off the stems and use that as well.

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Broccoli is good for you, so use it all.

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Do the same with the cauliflower.

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Heave those in the pot as well, and give them a stir.

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At this point I added about 4 cups chicken stock, but you can use as much as you’d like, or water, or any other stock.  Enough to make a soup of it, I guess.

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Then I simmered it until I could squish the cauliflower with the back of my spoon (broccoli will become squishier faster, so the cauliflower should be your test).

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Then out comes my brszzht — I mean, immersion blender.

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And now you add the sauciness: here we have dijon mustard, Worcestershire (“wooster”) sauce, a dash of cream and two big spoonfuls of plain yogurt. Give those a good stir to mix.

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Serve it hot (I guess you could serve it cold if you liked, but that’s weird) with some grated cheddar cheese.

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Fit for royalty?  Absolutely.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

2 thoughts on “The King of Cream Soups”

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