least bit heavy. Even kids like it.It was one of our customer favorites. I had one gentleman tell me he didn't know how I made two vegetables he really hated taste so good!!
Recipe By : Sitara
Serving Size : 8 Preparation Time :1:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 large potatoes -- diced
1 small cauliflower -- cored and chopped
1 1/2 large carrot -- sliced
1 tablespoon chopped garlic
2 large broccoli bunch
1 medium onion chopped
1 quart chicken stock
1/2 cup chopped green onions
1 cup grated cheddar cheese
2 cups milk
1 teaspoon dill weed
1 teaspoon thyme
1 teaspoon basil
1 teaspoon dry mustard
1 cup sour cream
1. In your large soup pot bring vegetables and stock to a boil. Cover and siimmer till cauliflower and broccoli are tender.
2. Puree with immersion whip or hand mixer till most all chunks are gone. Leave a bit of chunky for texture.
3. Add , milk, sour cream, herbs, mustard and black pepper to taste.
If necessary thicken with potato pearls. (instant freeze dried potato pearls or flakes)
4. Taste and correct herbs.. and see if more milk or cream is needed.
5. Stir in cheese at the end.