Broccoli And Cauliflower Cheddar Soup

Broccoli And Cauliflower Cheddar Soup

Ingredients:
2 tablespoons butter
2 medium onions, chopped
1 teaspoon caraway seeds, crushed
6 medium russet (baking) potatoes (about 2 pounds), peeled and cut into 1" chunks
4 cups Basic Chicken Stock or low-sodium store-bought
1 bay leaf
3 cups bite-size broccoli florets
3 cups bite-size cauliflower florets
½ cup heavy (whipping) cream or evaporated milk
6 ounces sharp Cheddar cheese, shredded

Directions:
MELT THE BUTTER in a soup pot over medium heat. Add the onions and caraway seeds
and cook until the onions are tender, about 5 minutes. Add the potatoes, stock, and bay
leaf and simmer until the potatoes are tender, about 30 minutes.
Add the broccoli and cauliflower and simmer until just tender, about 10 minutes. Add
the cream or milk and Cheddar and stir until blended. Discard the bay leaf. Ladle into
soup bowls and serve hot.
bread
SOFT RYE PRETZELS
THESE FRESH, CHEWY PRETZELS ARE FUN TO MAKE AND EVEN BETTER TO EAT. LIFT THE
PRETZELS OFF THE BAKING SHEET GENTLY BEFORE SLIPPING THEM INTO THE BOILING WATER
AS THEY CAN EASILY LOSE THEIR SHAPE. INTERESTING FACT: THE BAKING SODA IS WHAT
GIVES THE PRETZELS THEIR MAHOGANY HUE.
Makes 12
2½ cups all-purpose flour