Soup, Broccoli-Cauliflower





3/4 lb Fresh chopped broccoli

3/4 lb Fresh chopped cauliflower

1/3 c  Chopped onion

1 1/2 c  Bouillon

1/4 ts Ground mace

3 c  Skim milk

1 tb Cornstarch

1/2 ts Salt

1/8 ts Pepper

1/3 c  Shredded Swiss cheese





Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth.  Remove, and blend the remaining vegetable mixture, along with the mace.  Return all of blended mixture to pan.


Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted.


Makes 8 servings