Monday, May 18, 2009

California Medley Soup

When I was a kid, there was a restaurant about 20 minutes from our house that we would go to for Sunday dinner on special occasions. They would serve this delicious soup that was a combination between a cream soup and a cheese soup. It included broccoli, cauliflower, and carrots. They called it California Medley soup after the combination of vegetables that it contained. Here is my version of that soup.

  • 2 tablespoons butter
  • ½ cup finely chopped onion
  • ¼ teaspoon minced garlic
  • 1 cup chopped carrots
  • 2 cups chicken broth
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 3 cups half and half or evaporated milk
  • 4 tablespoons flour
  • 2 cups freshly grated Colby or Mild Brick
  • Dash of pepper
  1. In a large saucepan or stockpot over medium-high heat, sauté onion, garlic, and carrots in butter till onions are tender (3-5 minutes). Add broth, broccoli, and cauliflower. Cook until broccoli is al dente (10-15 minutes).
  2. In a small bowl, whisk together half and half, pepper, and flour. Add to veggie mixture along with cheese. Stir until cheese is melted and soup begins to thicken.
  3. Serve in bread bowls or with French bread.

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