CLASSIC BROCCOLI-CAULIFLOWER SOUP
As we head into autumn, hearty thick soups are finding their way onto Amish menus. The first October chill is starting to add a crisp to the air and nothing warms the soul and the appetite better than a hearty soup. Broccoli soup is popular in Amish kitchens, potato soup is enormously popular, as are cheese soups. Reader Penny shared this amazing-looking classic broccoli-cauliflower soup recipe with us and it's so close to what you'd find in an Amish kitchen.
Penny's husband works in a tomato processing plant and cannery in Ontario, Canada. Late summer is the all-hands-on-deck season to can the year's harvest and that is when her husband really puts in the long hours so to sustain him she'll plan amazing menus for his lunches and suppers and this soup is one of the creations.
Southern Ontario, by the way, has a growing Plain population, primarily Mennonites often seeking some space to spread out in rural areas.
Broccoli cauliflower soup
CLASSIC BROCCOLI-CAULIFLOWER SOUP
½ Cup butter
¼ Cup flour
1 tsp. salt, Optional
4 Cups whole milk
1 large head broccoli, fresh is best (about 4 cups chopped)
1 large head cauliflower, fresh is best(about 4 cups chopped)
4 Cups shredded Cheese, Colby-Jack mix recommended but any will do.
Steam the broccoli and cauliflower in the soup pot (or however you wish) until slightly firm with good texture and color.( about 8 minutes on high heat) Do NOT cook them to mushiness. Remove the veggies and Set aside. Making the sauce- In the large soup pot, melt the butter on low heat. Raise heat to medium and add the flour. Whisk the flour and butter together until it bubbles and immediately pour in 1 cup of milk while whisking. Add the remaining milk slowly as the sauce thickens, whisking constantly. Add shredded cheeses into the sauce. Stir until all the cheese is melted. Pour the steamed vegetables/ Bring up to slow boil while stirring to thoroughly mix the ingredients. REDUCE the heat to simmer stirring often.
- Broccoli & Cauliflower Soup
- ½ Cup butter
- ¼ Cup flour
- 1 tsp. salt, Optional ( I don’t add I find the cheese has enough salt in it )
- 4 Cups whole milk
- 1 large head broccoli, fresh is best (about 4 cups chopped)
- 1 large head cauliflower, fresh is best(about 4 cups chopped)
- 4 Cups shredded Cheese, Colby-Jack mix recommended but any will do.
- Steam the broccoli and cauliflower in the soup pot (or however you wish) until slightly firm with good texture and color.( about 8 minutes on high heat) Do NOT cook them to mushiness. Remove the veggies and Set aside.
- Making the sauce-
- In the large soup pot, melt the butter on low heat.
- Raise heat to medium and add the flour.
- Whisk the flour and butter together until it bubbles and immediately pour in 1 cup of milk while whisking.
- Add the remaining milk slowly as the sauce thickens, whisking constantly.
- Add shredded cheeses into the sauce. Stir until all the cheese is melted. Pour the steamed vegetables/
- Bring up to slow boil while stirring to thoroughly mix the ingredients. REDUCE the heat to simmer stirring often.
Other Amish soups:
MAINE AMISH POTATO CHOWDER
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