Broccoli-Cauliflower Soup



  1. 1 lb. broccoli
  2. 1 lb. cauliflower
  3. chicken broth, water or bouillon
  4. 1/2 c. butter
  5. 1 small onion, diced
  6. 1/2 c. flour
  7. 1 qt. milk
  8. 1 c. grated sharp Cheddar cheese
  9. black pepper


  1. Cut vegetables into small pieces, discarding any of the stem too tough to poke with a fingernail. Barely cover with broth and slowly cook until tender. In another pan, saut onion in butter or margarine on medium heat.
  2. Add flour to make a roux; slowly add flour, stirring constantly to thicken and prevent lumping. Slowly add milk while stirring constantly. Lower heat and cook 45 minutes; continue stirring occasionally. Serve with grated cheese and pepper.