The Complete Book of 400 Soups.
Broccoli and cauliflower soup with cheesy croutes
1/4 cup butter
1 onion, diced
1 garlic clove, minced
1 russet potato, roughly chopped
4 cups chicken stock
1 head broccoli
1 head cauliflower
2/3 cup homo milk
1 small baguette
2 cups grated cheddar cheese
salt and pepper
Melt the butter in a large soup pot and add the onion, stirring for five minutes until softened.
Bring a second large pot of salted water to the boil.
Cut the cauliflower into florets. Add half of the cauliflower florets and all of the potato to the onions. Add the chicken stock. Bring to the boil and then reduce the heat to simmer for 20 minutes.
Cook the rest of the cauliflower in the pot of boiling salted water for six minutes or until tender. Keeping the pot of water intact, remove with a slotted spoon in batches and place in a colander. Refresh the florets under cold running water to stop the cooking process. Drain and set aside.
Cut the broccoli into florets and add all to the boiling salted water. Cook for about four minutes or until tender. Drain and refresh under cold running water. Set aside with the cauliflower florets.
Let the soup cool slightly, then blend with an immersion blender until smooth and creamy. Add the milk and salt and pepper to taste. Heat gently until very hot. Add the blanched cauliflower and broccoli florets, but do not boil.
Preheat the broiler. Slice the baguette into croutes and top each croute with grated cheddar cheese. Place the croutes on a baking tray. Broil for two minutes or until the cheese is melty and bubbly.
Ladle the soup into bowls and serve topped with two croutes.