Serve this soup for a simple lunch or light dinner. Use all broccoli or all cauliflower, or a combination of the two. I highly recommend using an immersion blender to purée the soup at the end of cooking (instead of a blender). Clean-up is much easier, and, with the immersion blender, you have the ability to leave the soup a little chunky if you prefer it this way.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
leeks
chopped
(or medium onion)
1 cloves
garlic
crushed
3 cups
chopped
broccoli
3 cups
chopped
cauliflower
4 cups
chicken stock
1 teaspoons
sea salt
½ teaspoons
black pepper
1 cups
heavy cream
2 cups
grated
sharp cheddar cheese
½ cups
parsley
chopped
