Broccoli & Roasted Cauliflower Cheese Soup
|Ingredients Weights Measures|
|cauliflower florets, cut into 1/4-inch-thick slices 4 oz. [115 g] 24 slices|
|extra virgin olive oil 1 fl oz [30 g] 2 Tbsp. [30 mL]|
|salt and pepper 1/2 tsp. [2 mL]|
|unsalted butter 4 oz. [115 g]|
|celery, large dice 8 oz. [225 g] 2 cups [500 mL]|
|leeks, large dice 6 oz. [170 g] 2 cups [500 mL]|
|parsnips, peeled, large dice 4.5 oz. [130 g] 1 cup [250 mL]|
|garlic, minced 2 cloves|
|fresh broccoli, chopped 2 lb. [900 g] 2-1/2 qt. [2.5 L]|
|chicken broth, divided 64 fl oz [1.8 kg] 2 qt. [2 L]|
|Velveeta Process Cheese Product, cut into 1/2-inch cubes 2 lb. [900 g]|
|Philadelphia Brick Cream Cheese, cubed 8 oz. [225 g]|
Toss cauliflower with oil, salt and pepper; spread onto bottom of half-sheet pan. Bake in 350ºF (180ºC) convection oven 10 to 15 min. or until lightly browned.
Melt butter in large saute pan. Add celery, leeks, parsnips and garlic; saute until tender. Add broccoli and 2 cups (500 mL) broth (or 1 cup [250 mL] broth for trial recipe); cover. Simmer until vegetables are softened. Add to blender; blend until pureed, adding additional broth as needed.
Pour 2 cups (500 mL) of the remaining broth (or 1 cup [250 mL]) of the remaining broth for trial recipe) into large sauce pot. Add Velveeta and cream cheese; cook on low heat until completely melted, stirring frequently. (Be careful to not let sauce burn.) Whisk in pureed vegetables until blended. Gradually stir in remaining broth until soup is of desired consistency.
For each serving: Ladle 1 cup (250 mL) soup into bowl; top with 1 piece of roasted cauliflower.