BROCCOLI AND CAULIFLOWER SOUP WITH CORN

Broccoli and Cauliflower Soup With Corn image

I originally got this recipe from a cookbook simply titled "Soup". A few modifications have been made from the original recipe over time. The fresh tarragon really makes this soup come alive. Please don't substitute dried tarragon in place of fresh. It just wouldnt be as tasty. Enjoy !

Provided by Eve in England

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 ounces butter
4 ounces carrots, chopped
4 ounces scallions, chopped
4 ounces onions, chopped
4 ounces celery, chopped
2 ounces plain flour
2 pints vegetable stock
1 lb broccoli, chopped. Florets and stalks kept separate
1/2 lb cauliflower, chopped. Florets and stalks kept separate
salt
fine ground pepper
5 ears corn on the cob, kernels shaved off
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
7 fluid ounces cream

Steps:

Melt the butter in a large pan over moderate heat, add the carrot, scallions, celery and onion. Cover and sweat for 5-10 minutes until soft.
Add the flour and stir it in until well incorporated. Meanwhile, heat up the stock in a separate pan.
Whisk in the vegitable stock. Then addthe broccoli and cauliflower stalks and fine ground pepper to taste. Bring to a boil, reduce to a simmer for 10 minutes, then blend in a food processor or blender.
Return the soup to the pan over heat. Add the corn and the broccoli and cauliflour florets, simmer for 5-10 minutes. Finally, add the herbs and cream and salt to taste, bring up to temperature and serve.

Nutrition Facts : Calories 556.4, Fat 29.9, SaturatedFat 17.8, Cholesterol 88.8, Sodium 211.8, Carbohydrate 69.6, Fiber 11.7, Sugar 13.1, Protein 13.8