Two Soups

We made both of these this week, and I thought perhaps, if you had similarly ravenous family members, then you would appreciate them.

Cream of Broccoli and Cheese Soup

Take three large bunches of broccoli and chop off the florets and peel and chop the stems and wash everything.  Put it in a pot with some water and simmer until they're still nice and green.  Throw them in a blender with four cups of milk and puree.  In a separate pot, make a white sauce from 2/3 of a stick of butter, flour, and four cups of milk.  Add it to the broccoli.  Grate cheese and mix.  Salt to taste and freeze it.

Roasted Vegetable Soup

Roast an acorn squash (Halved and seeded), a sweet potato (don't peel), two cloves of garlic and two green apples until the squash and potato are done.  You'll want to add some fat to the roasting pan, like oil or whatever.  Puree the vegetables with the stock from a roasted chicken.  Add a tsp of cumin and salt.