Roger Tulk's Recipe

Broccoli, Cauliflower and Cheese Soup

Category: Soup

2 oz. margarine or butter
1 med. onion, chopped
5 spring onions, or 1 small leek, white parts, sliced
1/2 cup chopped celery
4 cups chopped cauliflower and broccoli, fresh or frozen
5 cups chicken or vegetable stock
dash Worcester Sauce
Salt and Pepper to taste
3 oz. medium or old cheddar, shredded

Serves 4 - 5

Melt butter or margarine in a 2.5 quart pot, and saute the onions and celery on medium for about 5 minutes. Add the cauliflower and broccoli, stir to coat, and add the stock.

Bring to boil and then simmer for 30 minutes. Puree in a blender or food processor, or with a hand blender until completely smooth. On low heat, add the cheese a little at a time, stirring until it melts. Save a little of the cheese to garnish the bowls when serving. Serve hot.

This is about a difficulty 2.