(Cauliflower, Broccoli and Brussel Sprout Soup)

This soup was developed from left over Zuppa di Cavolfiore e Broccoli. Click to go directly to that recipe as that soup recipe will not be repeated here.


4 Cups Zuppa di Cavolfiore e Broccoli
6 Lg. Brussel Sprouts
2 Cups Béchamel sauce - recipe below
1/2 Cup Yogurt - plain
1/8 Tsp. Cardamom
1/4 Tsp. Mustard seeds - ground


Put the leftover Zuppa di Cavolfiore e Broccoli into a 2 quart double boiler.  Cut the Brussel Sprouts into quarters, and add them to the soup. Turn the heat on and bring the water to a boil.  Once it is boiling, lower the heat so that the water barely boils.   (If distilled or or other mineral free water is used in the bottom of the double boiler, it will be much easier to clean once the soup is finished.) While the soup is heating prepare the béchamel sauce as described below.

PREPARING THE BÉCHAMEL - The description makes this seem like a formidable task. It's not.

This is The Artisan's adaptation of a recipe for microwave béchamel given by Barbara Kafka in her book, "Microwave Gourmet Cooking".  Add Two tablespoons of butter or margarine to a Pyrex bowl. Cover with a paper towel, and microwave on high for a minute.  Add two tablespoons of flour and heat, covered, on high in the microwave for 1 1/2 minutes.

Add 1/2 cup of chicken or vegetable stock and 1/2 cup of 2% milk. Stir to break up lumps and microwave on high for 3 minutes. Check after two minutes to see if it needs to be stirred. If so, stir and return to the oven.

Add another half cup of milk and heat on high for another 4 minutes. After this time the béchamel should be about as thick as heavy cream. If too thick, adjust with stock, and cook until creamy, usually about 2-3 minutes. If too thin cook for another 4 minutes. If still too thin, add two tablespoons of flour dissolved in 1/3 cup of  stock. Cook another 4 minutes until creamy. After making this sauce a few times, it becomes easier to judge exactly how much liquid is necessary to obtain the consistency desired.

At this point the béchamel can be seasoned in a number of ways. For this recipe, add salt to taste, and 1/8 Tsp. of black pepper. Add the Cardamom   and ground mustard seeds.  Stir well, then add the yogurt.  Stir again and return to the microwave oven/  cook for 1-2 minutes.  If the béchamel   thickens too much, add milk, water or  stock until it is the consistency of a heavy cream.


By now the soup in the double boiler should be warm.  add all of the béchamel to the soup and stir well. Cook for another 40-50 minutes, stirring occasionally.  Serve in warm bowls.  If a thicker soup is desired, toast slices of Italian bread under the broiler, and place in the bottom of the bowl.  Ladle the soup over the bread, let the bread soak up some of the liquid for a minute or so, and serve.

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Last updated on:  06/03/99 12:51:46 AM