Wednesday, March 17, 2010

Cream of Broccoli Soup, Rolls

1 large potato, diced small
1 c cauliflower florets
2 c broccoli florets
3 T butter
1/4 c flour
1 can chicken broth or vegetable broth
2 c milk
1/2 t salt
1 1/2 t pepper
2 t minced onion
4-8 oz grated cheese

4-8 rolls

In a small saucepan, steam potato, cauliflower, and broccoli (with potato on the bottom and broccoli on the top) until tender. Meanwhile, in a large pot, melt the butter on low heat. Stir in the flour and cook for 1 minute. Turn the heat up to high and whisk in the chicken broth, milk, salt, pepper, and minced onion. Bring to a rolling boil for a minute, stirring constantly, or until mixture begins to thicken enough to coat the back of a spoon. Turn the heat to medium-low. Cook, stirring occasionally, until vegetables are tender. Stir in the cooked potato, broccoli, and cauliflower. Remove from heat and stir in 4 oz cheese until melted. Serve with fresh cracked pepper and additional grated cheese.

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