Serve with your preferred crusty bread, such as the sourdough breads sold by THE TINY KITCHEN on Fridays and Saturdays outside the 21 ACRES FARM MARKET. If you really wanted to go all out, serve it in a bread bowl or with some cheddar toast!
3 tbsp butter or oil
1/4 cup flour (if you want a really thick soup, increase this to 1/2 cup)
1 large onion, diced
4 carrots, grated or cut into matchsticks
2 celery stalks, diced
2 heads broccoli, roughly chopped, stalk peeled and diced
1 head cauliflower, roughly chopped
2 cups stock (veggie, chicken, beef, mushroom, any you have on hand. In the 21 Acres deli we use a shiitake mushroom stock)
1 1/2 cups whole milk
2 cups Golden Glen Creamery’s Sharp Cheddar Cheese, shredded
1 tsp salt
1/4 tsp pepper
Start by adding the butter or oil to a dutch oven over medium to medium high heat, then add the onions, celery, and carrots. Sauté until soft and translucent, about 4 minutes.
Add the flour and stir constantly for 2 minutes. Add the stock, broccoli, and cauliflower. Bring to a boil and simmer for 20 minutes on medium low heat, until the broccoli and cauliflower are tender.
Turn down to low heat and add the milk, cheddar, salt, and pepper. Stir well. Then use an emulsion blender or transfer to a blender and blend for a second just to smooth the soup out (you can blend to your desired chunkiness). Enjoy!