- chicken broth
- black pepper
- colby jack cheese
During the Christmas holidays my cousin made some really great Vichyssoise and it inspired me! But…my step mom made a cheddar “gravy” sauce for our broccoli and cauliflower that was amazing. So I made a combo.
I already had a large amount of homemade chicken broth.
I already had some broccoli, colby jack cheese, and near expiring half ‘n’ half.
I picked up a cauliflower after work.
My son stood on his chair and helped pick apart the cauliflower, which he enjoys doing. When he saw the broccoli he grabbed it and took a big, raw, bite…then started singing the Veggie Tales theme song. It could not have been more entertaining. What a good boy!
But I did insist that we wash the rest of the produce before eating it, and then we did eat some more raw as we filled my soup pot. Into the pot went the two vegetables, about 2 pounds of each. Next three small potatoes went in. Next, 4 cups of chicken broth.
Lastly my son got to “shake shake” some nutmeg into the pot, (about 1 teaspoon), and I added 3 peeled whole garlic cloves and 1/2 cup of half ‘n’half.
Brought it to a near boil and let it cook for 20 minutes.
With my immersion blender I pureed the whole lot of it and then added 12 small cubes of colby jack cheese. Stirred it frequently for the next 10 minutes, then turned it down to “low-warm” heat setting.
Before serving I sprinkled in black pepper and parsley.
We ate this with some leftover party food from the weekend: flax seed & whole grain chips and croutons.