Chef John Folse's Broccoli and Cauliflower Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Broccoli and Cauliflower Soup

 

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
In the unlikely event you have leftovers from your broccoli and cauliflower casserole, you can make this wonderful soup, which is a holiday treat unto itself.

Ingredients:
4 cups leftover broccoli and cauliflower casserole
2 tbsps butter
¼ cup chopped onion
¼ cup chopped celery
¼ chopped bell pepper
2 tbsps minced garlic
1 cup diced tasso
1 cup shrimp
2 quarts half-and-half
salt and black pepper to taste

Method:
In a large saucepan melt butter over medium heat. Sauté onion, celery, bell pepper and garlic until wilted. Stir in tasso and shrimp and continue to cook, stirring occasionally, about 5 minutes. Stir in leftover casserole then gradually add half-and-half, stirring continuously, until all is incorporated. Cook, stirring occasionally until heated through. Adjust seasonings and serve.

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