Makes 4 servings
1 quart chicken broth
1 onion, finely chopped
1 head cauliflower, chopped into small florets
1/2 head broccoli, chopped into small florets
1 tablespoon chicken bouillon granules
Salt and pepper, to taste
1/4 cup all-purpose flour
1/2 cup milk
2 cups shredded Cheddar cheese
In a large pot, combine chicken broth, onion, cauliflower and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Add chicken bouillon, salt and pepper.
In a bowl, combine flour and milk. Whisk until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Blend with an immersion blender, or in batches in a food processor, until smooth. Stir in Cheddar cheese until completely melted.
Printed from www.TheComfortofCooking.com