Cauliflower Broccoli Soup #795 5/06

Categories:
broccoli, New 2006, soups-stews

3 tablespoon vegetable oil
1 red onion; chopped
2 galic cloves; minced
1 10 oz box frozen broccoli florets; thawed
1 10 box frozen cauliflower florets; thawed
1 tablespoon flour
2 1/2 cups milk
1 1/4 cups vegetable stock
3/4 cup gruyere cheese; grated
1/2 teaspoon hot paprika
2/3 cup cream (heavy)
paprika, gruyere cheese, croutons; to garnish
salt to taste

Heat the oil in a dutch oven. Add the onion, garlic, cauliflower, and broccoli and saute, stirring constantly for 3 to 4 minutes. Add t he flour and cook, stirring for another minute. Gradually stir in the stock and milk and bring to a boil, stirring. Reduce the heat and simmer for 20 minutes. Using an immersion blender, partially puree the soup, leaving some nice chunks in. Stir in the grated cheese, paprika, and cream and heat through over a low heat without boiling until cheese melts. Season with salt to taste. Transfer to serving bowls, garnish with cheese, paprika, and croutons.

Yield: 4 servings