Broccoli And Cauliflower Cheese Soup With Sausage Recipes

Steps:

• In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add sausage and sauté until beginning to brown, about 4 minutes.
• Using slotted spoon, remove sausage from pan.
• Add onions and 1 teaspoon of caraway seeds.
• Sprinkle with pepper.
• Reduce heat to medium low and cook 4 minutes, stirring occasionally.
• Mix in potatoes.
• Add broth and bay leaf.
• Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
• (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
• Stir in cream and sausage, simmer until heated through.
• Add cheese and mix until melted.
• Season to taste with salt and pepper.
• Discard bay leaf.
• Sprinkle with caraway seeds and serve.

Steps:

• In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.