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RECIPE(S) OF THE WEEK
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Broccoli Cauliflower Soup
1 48 ounce can chicken broth
1-2 small potatoes, peeled and cut into chunks
3 cloves garlic, peeled and sliced
1 small head broccoli, cut into buds
1/3 head cauliflower, cut into buds
grated sheeps milk cheese
diced orange pepper and chopped fresh dill
Pour the chicken broth into a soup pot, add the garlic and the potatoes and bring to a boil. Genlty cook until the potatoes are tender, about 20 minutes. Add the broccoli and the cauliflower, bring back to a boil and gently cook until the broccoli is tender. Strain and reserve the liquids from the solids, then place the solids in a food processor. Add a couple spoons of the reserved stock, blend, then combine the blended solids and the reserved liquids in the soup pot. Whip to nicely incorporate the ingredients. Ladle the soup into a soup bowl. Garnish with a pile of grated sheeps milk cheese in the center of the bowl, then dust with the pepper and the dill. Serve with a crust of bread.
Serves 4-5
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