Garden Vegetable Cheese Soup
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I love vegetable gardening in south Louisiana! Here it is, the end of January, and while the rest of the country is snowed inside, I am harvesting the last of my cauliflower, broccoli, and carrots. (Sorry, I don't mean to brag...) And since the temperatures are beginning to drop, it is a great time for a warm, hearty garden vegetable cheese soup! So if you aren't sure what to do with the last little broccoli side shoots, those stubby end of the season carrots, or that tiny cauliflower head that you thought would eventually get bigger (but didn't), then this is a great recipe to use up the last of your cool season crops!
- 2 stalks celery
- 1 medium onion
- 3 garlic cloves
- 4 cups chopped carrots, cauliflower, and broccoli (the proportions of each are up to you or depend on what is left in the garden, and sometimes I add more than 4 cups- you can't have too many veggies!)
- 1/2 cup butter, melted
- 1/2 cup flour
- 3 cups chicken broth
- 1 tbsp. worcheshire sauce
- 1/2 tsp. pepper
- 2 cups milk
- 2 cups shredded cheddar cheese
Put all of the veggies through the food processor to the size that you want.
Saute the first 4 ingredients in the butter in a 3 qt. pot.
Add the flour, stir for 1 minute until smooth. Gradually add chicken broth, stirring as you go. Cover and simmer for 20 minutes.
Add the worcheshire sauce, milk, cheese, and pepper and cook on low for 10 more minutes.
All done! Serve with a fresh green garden salad :) Enjoy!
Ingredients:
- 2 stalks celery
- 1 medium onion
- 3 garlic cloves
- 4 cups chopped carrots, cauliflower, and broccoli (the proportions of each are up to you or depend on what is left in the garden, and sometimes I add more than 4 cups- you can't have too many veggies!)
- 1/2 cup butter, melted
- 1/2 cup flour
- 3 cups chicken broth
- 1 tbsp. worcheshire sauce
- 1/2 tsp. pepper
- 2 cups milk
- 2 cups shredded cheddar cheese
Put all of the veggies through the food processor to the size that you want. Saute the first 4 ingredients in the butter in a 3 qt. pot. Add the flour, stir for 1 minute until smooth. Gradually add chicken broth, stirring as you go. Cover and simmer for 20 minutes. Add the worcheshire sauce, milk, cheese, and pepper and cook on low for 10 more minutes.
