By Cheryl Orr

Southern hospitality is refreshing. The South is where good manners are second nature
and kindness is never a second thought.
Kindness through sharing food is commonplace in our small town. From a simple potluck supper to sharing food to celebrate new life or lives passed is a common southern comfort. It is such a joy to see the delight in the eyes of someone receiving a meal or treat made with love.
As with many churches, St. Paul’s in Edenton has Angels in the Kitchen where men and women gather together to cook for those in need. Out of kindness and fellowship food is shared. This simple act of comforting others with warm sustenance emphasizes our humanity and our culture.
Recently Angels in the Kitchen gathered where we prepared dozens of meals to stock the church’s freezer to await delivery to a home where a meal is needed. One of the meals prepared was a recipe I have made since my children were little. The recipe came from my Longmont Dairy milkman who greeted me at dawn with ice-cold bottles of fresh milk and cream each week. I have changed it to my taste, but it has always been a nice warm soup full of vegetables that my family loved.
This week I have included my recipe for Cheesy Broccoli-Cauliflower Soup.
Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Cheesy Broccoli-Cauliflower Soup

Cheesy Broccoli-Cauliflower Soup

Serves 8
INGREDIENTS 

• 2 tablespoons butter
• 1 tablespoons extra virgin olive oil
• 1 leek, cleaned, greens removed, thinly sliced
• 1 cup yellow onion, diced
• 1 large shallot, thinly sliced
• ½ cup carrot, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 6 whole cloves garlic
• 4 plus cups chicken stock
• 4 cups broccoli, stems removed and diced
• 4 cups cauliflower, stems removed and diced
• ½ lemon, juiced
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 cups shredded Colby-jack cheese
• ¼ cup fresh parsley, chopped
• ½ cup green onion, finely chopped

PREPARATION

1. In a large heavy pot over medium heat, melt the butter and oil until foamy. Add the leeks, onion, shallot, and carrot, and cook until translucent and tender. Season with thyme, salt, and pepper, and stir in garlic. Add the chicken stock and bring to a simmer. Add the broccoli and cauliflower and cook for a few minutes until tender. Season with salt, and pepper to taste.
2. With an immersion blender puree the soup until smooth. If too thick add more stock. Stir in the lemon juice, cream, and Dijon. Add the cheese and adjust to taste for seasoning. Serve hot with a dollop of sour cream and fresh parsley, and green onion, or a swirl of herb oil.

Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.

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