Ingredients
- 1 to 2 tablespoons oil
- 3 ounces sliced bacon (3 slices, diced, optional)
- 3 to 4 cups broccoli and cauliflower (chopped, florets, stems and pieces)
- 1 3/4 to 2 cups onions, chopped
- 2 cups celery, chopped
- 1 cup carrots sliced
- 1 cup potatoes diced
- 4 cups chicken broth (add more if needed to cover vegetables)
- 1 clove garlic
- 1/2 teaspoon marjoram
- 1/4 to 1/2 teaspoon thyme
- 2 tablespoons parsley (fresh, a nice add if you have)
- Salt and freshly ground pepper to taste
- FOR WHITE SAUCE
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk (warmed, I heat the milk in the microwave)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
How to Make
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Step 1: In a large soup pot over medium heat add oil lightly fry bacon, gently saute onions and celery, add in garlic, broccoli, cauliflower, carrots and potatoes, stir vegetables to mix and saute for 1- 2 minutes
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Step 2: Add chicken broth and seasonings, salt and pepper to taste, bring to boil then simmer until vegetables are done
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Step 3: Just before soup is done make a cream sauce using a medium pot over med heat melt butter, add flour stir, slowly whisk in the warm milk whisking until nice and creamy adding in salt and white pepper
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Step 4: When vegetables are done I mash the vegetables with a potato masher, cool a little using an immersion blender or in batches in a blender, puree soup until smooth, whisk and blend in the cream sauce to soup, simmer a few minutes and it’s ready to serve
We hope you enjoy this recipe!
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