Chef John Folse's Broccoli and Cauliflower Soup

Prep Time: 30 Minutes
Yields: 6 Servings

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.

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

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.