Saturday, November 7, 2009

Broccoli Cauliflower Soup and Breadsticks

First of all, I apologize to any of you who actually read this blog. I guess I have been busy lately. Claire has kind of turned into a um, high maintenance child. Syd's homework load has been unbelievable this year. I love her teacher, but we have an hour to 1 1/2 hours of homework on a good night. Plus Brynn has ballet, Syd has Tae Kwon Do, I have a new calling which keeps me hopping (Stake YW Sports Director) and Shawn is the 2nd counselor/Scoutmaster for the Young Men. So we are busy.
So I decided I will aim for one post a week. We will see how that works. I've stockpiled a few so we should be good for a while. Here is a double header for today.

Broccoli Cauliflower Soup

This is a recipe I got from my mother-in-law, Julie, when Shawn and I first got married. I don't use a recipe to make it so it has morphed into something a little different, but it is still easy and yummy! Shawn's family calls it Relief Society Soup. I think Julie got the recipe at RS or used to take it to RS lots or something. This recipe is very much a to-your-taste recipe. Just combine things until it reaches the right consistency and flavor for you.

  • 1 head broccoli
  • 1 head cauliflower
  • 2 cups milk
  • 1/2 cube- 1 cube butter
  • instant potatoes- I like the potato pearls you get from the church cannery but potato flakes also work
  • 2 cups grated cheddar cheese
  • 1 Tbs. Lawry's seasoning
Wash and cut broccoli and cauliflower into bite-size pieces. Place in a large stock pot and just cover with water. Place on stove and bring to a boil. Boil until veggies are fork-tender. Without draining veggies, pour in milk and add butter and Lawry's seasoning. I use less butter, but if you want more of that flavor add the whole cube. When butter is melted, add instant potatoes. I usually add 3-4 cups of potatoes. Add one cup at a time and mix well between cups. Stop adding when soup reaches the consistency you like. Remember soup will continue to thicken a little bit. When potatoes have been absorbed well add cheese. Serve soup hot. This soup reheats well, or can be made earlier in the day and kept in a crock pot on low.


These are some great breadsticks that my mom used to make. They are best if eaten the day they are made.

  • 1 1/2 c. warm water
  • 2 Tbs. sugar
  • 1 Tbs. yeast
  • 1 tsp. salt
  • 4 c. flour
  • 2 Tbs. melted butter
  • Garlic salt
  • Parmesan cheese
Combine warm water and sugar and let dissolve. Then add yeast and let it rise for 10 minutes. Pour yeast water in a large bowl or Kitchen Aid. Add salt and flour. Mix well. Let dough raise 10 minutes. Roll out dough on a floured surface until it's 1/2-3/4 inch thick. Use a pizza cutter to cut into bread sticks. Place on 2 greased cookie sheets. Brush with melted butter and sprinkle with garlic salt and/or Parmesan cheese. Let breadsticks raise 20 minute or until double in size. Bake at 350 degrees for 20 minutes. Serve hot with yummy Broccoli Cauliflower soup.

1 comment:

Anderson said...

A new post... hooray! And two fantastic new recipes. Wow. You've made my day (er, night- really)! Thanks. I love this soup. I'll have to try my hand at it soon. And those breadsticks sound/look fabulous. Thanks for sharing, and I cannot wait until next week! :)