A delightful and creamy soup featuring broccoli and cauliflower, perfect for a cozy meal.
Chop the broccoli and cauliflower into small florets, reserving a few for garnish.
Cutting the vegetables into smaller pieces ensures even cooking.
Dice the onion finely.
A finely diced onion will blend seamlessly into the soup.
In a large saucepan, melt the butter over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Stir in the flour and cook for 1 minute to form a roux.
Cooking the flour removes its raw taste.
Gradually add the chicken broth, stirring constantly to avoid lumps.
Adding the broth slowly ensures a smooth consistency.
Add the chopped broccoli, cauliflower, and potato to the saucepan. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Simmering gently prevents the vegetables from overcooking.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a regular blender to avoid spills.
Return the soup to the saucepan, stir in the milk, and heat gently.
Do not boil the soup after adding the milk to prevent curdling.
Season with salt and pepper to taste, and garnish with reserved broccoli and cauliflower florets.
Taste the soup before serving to adjust the seasoning.
Serve the soup warm, paired with your favorite bread or salad.
A sprinkle of fresh herbs can add a burst of color and flavor.
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