(Cauliflower & Broccoli Soup)


1 LB. Cauliflower - florets only - chopped
1 Lb. Broccoli - Florets only - Chopped
1 Lg. Onion - Yellow - Chopped fine
1/4 Cup Extra virgin olive oil
1/2 Cup Bread crumbs - coarse
1/2 Cup Almonds peeled & crushed
1/4 Cup Walnuts - crushed
6 Cups Vegetable stock
1 Cup Milk - skim or 2%


Add the olive oil to a pot large enough to hold all of the ingredients.   Saute the onions in the oil for about 1 minute.  Add the cauliflower and the broccoli and saute for 5 minutes over medium high heat.  Stir frequently. Add th ebread crumbs and mix thoroughly.  Continue to cook until the bread crumbs just begin to toast. Add 3-4 tablespoons of the stock to keep the vegetables and the bread crumbs from burning. Add the almonds and the walnuts.  Cook for an additional 2 -3 minutes.

Add all of the stock and turn the heat to high.  When the mixture begins to boil, lower the heat and let the mixture simmer for about 1 12 hours. The mixture should thicken somewhat.  At the end of this time, turn off the heat and allow the soup to cool.  Put half the soup into a food processor and process until smooth.  It will not become absolutely smooth, but that is fine. Add th eprocessed soup back to the pot, add the milk and stir.  Cook an additional hour. 

Serve in heated bowls.  Reserve half the soup for another dish,   Zuppa con Cavolfiore, Broccoli, & Cavoli di Brussels.  Click the name of the recipe to go there.  It's even better!

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Last updated on:06/03/99 12:51:01 AM