Wash and trim leaves from broccoli. Cut of florets and set aside. Use vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves or quarters, then cut crosswise into 2-inch pieces. simmer over low heat, covered, until almost tender, about 8 minutes. Add broccoli florets. Cook, covered, until just tender. Drain. In same saucepan, bring chicken broth and onion to a boil over high heat. Add cauliflower; reduce heat to low, and simmer, covered, for 10 minutes or until tender. Drain through strainer over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2 tsp salt and the pepper; stir until smooth. Stir milk mixture into the broth. Bring to a boil over medium heat and cook until sauce is thickened, stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup of the sauce, and the half-and-half in a blender container. Cover and blend until smooth. Pour cauliflower soup into small saucepan; keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon salt in the blender. Cover and blend until smooth, stopping to scrape container often. Pour broccoli soup into a saucepan and heat through. (OR pour into a container and refrigerate.) (Reheat both cold soups when ready to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each. Makes 8 (2/3 cup) servings. [McCalls COOKING SCHOOL No 12] Posted by Fred Peters. Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 8|
|Calories from Fat: 59 (52%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 163.2mg||6 %|
|Potassium 360.2mg||9 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.2g|
|Protein 4.6g||7 %|
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Calories per serving: 114
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