- 4 Tbsp butter
- 1/2 cup onion, finely chopped
- 2 cloves garlic, finely diced
- 3 cans chicken broth
- 4 cups of broccoli
- 2 cups cauliflower
- 3 Tbsp flour
- 1 1/2 cups of whole milk
- Salt, pepper, garlic powder (I use seasoning salt)
- Cut broccoli and cauliflower into bite size pieces. Boil broccoli and cauliflower directly in the chicken stock until al dente, about 10 minutes.
- In a large saucepan, melt 2 tablespoons of butter and add onion. Saute onions until soft and translucent. Add 2 more tablespoons of butter and the flour 1 tablespoon at a time, to make a rue. Once the mixture has created a rue (a paste like consistency) add milk/cream slowly to mixture slowly, whisking while mixture together.
- Split the broccoli/cauliflower mix in half. Take half of the mixture to a blender and puree until smooth. Pour mixture into the cream-rue mixture, add the remainder of the whole florets to the soup.
- Turn the stove top to down to low and allow the soup to simmer for at least 15 minutes.
- Stir soup every 5 minutes or so while it simmers to make sure the cream does not burn to the bottom of the pan.
- Taste and add more salt, pepper, garlic powder, seasoning salt as desired.