Broccoli-Cauliflower Smoked Cheddar Soup
Yield: 8 cups liquid / 4 cups reserve solids
Ingredients
- 2 lbs broccoli/cauliflower medley stems included, rinsed and chopped
- ¼ cup caramelized onion
- 1 tablespoon roasted garlic
- 1 tablespoon Kosher salt
- 2 teaspoons fresh cracked black pepper
- 8 cups broth, I used homemade vegetable stock
- 8 oz smoked cheddar/gouda cheese, shredded, I used Gilman’s Smokey Swiss/Cheddar found at the NE Minneapolis Farmer’s Market at the Wisconsin Cheese Outlet booth
- 8 oz milk
Optional: Radish greens and fresh chives, I used both and the radish greens came from California Street Farm, a local NE Minneapolis sustainable grower off of California Street in NE Minneapolis.
Method
- In a large stock pot over medium high heat combine all ingredients except milk and cheese.
- Let simmer for 25-30 minutes, stirring occasionally until broccoli and cauliflower are soft.
- Remove from heat.
- Using an immersion blender, blend ingredients until pureed. DO NOT use a food processor, Ninja, blender, or anything with a lid to blend hot liquid. The steam may cause it to combust and cause severe burns.
- Return to heat and add milk and cheese and stir until cheese melted. Remove from heat and salt and pepper to taste.
- While still warm, strain through a fine mesh sieve. Reserve solids for another dish. Freeze for now up to 3 months. 😊
- Serve soup hot or cold.
Enjoy!