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.
And I have called it the king of cream soups because it’s my favourite of them all.
And also because I found this old cushion cover embroidered by one of my great aunts and decided it would make a nice backdrop.
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.
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.
While that’s on the go, chop up your broccoli.
Shave the tough skin off the stems and use that as well.
Broccoli is good for you, so use it all.
Do the same with the cauliflower.
Heave those in the pot as well, and give them a stir.
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.
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).
Then out comes my brszzht — I mean, immersion blender.
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.
Serve it hot (I guess you could serve it cold if you liked, but that’s weird) with some grated cheddar cheese.
Fit for royalty? Absolutely.