Broccoli Cauliflower Soup
|3/4 lb fresh broccoli florets|
|3/4 lb fresh cauliflower florets|
|1 and 1/2 cups of vegetable or chicken stock|
|1/3 cup chopped onion|
|3 cups milk, divided|
|kosher salt and black pepper to taste|
- Combine the broccoli, cauliflower, onions and stock in a large sauce pan and bring to a boil, then reduce heat to a simmer. Cook for 8-10 minutes or until vegetables are tender. Do not drain.
- Add the mixture to a blender or food processor and process until smooth.
- Return to the pan and add a milk and heat through using medium heat until almost boiling. Do not boil.
- Whisk to combine, then season with salt and pepper.