In a saucepan, cook cauliflower, broccoli, onion, and carrot in butter until vegetables are crisp tender, 5 minutes. Stir in 1 and 1/4th cups milk, bouillon, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
Combine flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add the cheese and stir until melted. Serve immediately.
I added more pepper and some smoked paprika, which it could have used even more of. Or, like, a nicer cheese than velvetta, but I always try and just follow a recipe mostly without corrections the first time.
From a magazine for the soup, it’s
3/4ths cup small cauliflowerets
3/4ths cup small broccoli florets
1/4th cup chopped onion
1/4th cup thinly sliced carrot
1 to 2 tbsp butter
1 and 1/2 cup milk, divided
1/2 tsp chicken bouillon granules
1/4th teaspoon salt
Pepper
2 tbsp flour
1/3rd cup cubed processed cheese (velvetta)
In a saucepan, cook cauliflower, broccoli, onion, and carrot in butter until vegetables are crisp tender, 5 minutes. Stir in 1 and 1/4th cups milk, bouillon, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
Combine flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add the cheese and stir until melted. Serve immediately.
I added more pepper and some smoked paprika, which it could have used even more of. Or, like, a nicer cheese than velvetta, but I always try and just follow a recipe mostly without corrections the first time.
The rolls are https://www.kingarthurbaking.com/recipes/onion-buns-recipe
Ahh nice! Thanks for the detailed infos