When sharing the recipe for Broccoli-Cauliflower Gratin last week, I included a quick note about turning the leftovers into soup. After a friend commented and asked for more details about the soup idea, I realized how often I assume necessary steps have been communicated when in fact, they haven’t. Thankfully, my friend took the time to ask, but who knows how many wondered the same thing, yet didn’t have time to comment or didn’t want to appear as though they were the only one that didn’t already understand the how-to.
Since our daughter set-out on her own a mere month ago, there have been a number of texts and phone calls home as she attempted her mamma’s recipes in her own kitchen. There are unfamiliar terms and a personal knowledge base that hasn’t yet developed, which requires a little more detail in the recipe she’s trying to follow. Ah, the teacher we call experience! Of course, if I had explained it too well I sure would miss those calls home. 😉
So this follow-up recipe for the Broccoli-Cauliflower Gratin Soup mentioned in the prior post is for my friend, Rebecca, and those like my daughter who feel more confident stepping into their kitchen with all the details.♥Print
A satisfying cream soup made from the leftovers of Broccoli-Cauliflower Gratin. The measurements and servings will depend on the amount of leftovers. Serve as a side for a toasted sandwich for dinner or as a main dish for lunch with crackers.
- Broccoli-Cauliflower Gratin leftovers
- 1 cup chicken broth — or more depending on the amount of leftovers and desired consistency
- granulated garlic — to taste
- granulated onion — to taste
- sea salt and pepper — to taste
- 1 teaspoon scallions or chives — chopped for garnish, per serving
- tomato — ripe, sliced
- Place leftover gratin in a food processor and process until smooth. Add enough chicken broth to thin gratin and make it easy to pout into a sauce pan. If using an immersion blender place leftovers in a tall, narrow bowl with enough chicken broth to allow the blender to process until smooth.
- Transfer soup to a sauce pan and warm gently over medium-low heat, about 5-7 minutes. Add garlic and onion, start with an 1/8 teaspoon and adjust as needed to suit your own preference, and stir to incorporate as soup warms.
- As soup warms, add more chicken broth to thin soup to desired consistency. Taste soup and add salt and pepper, as needed, before adding more granulated onion or garlic.
- Once soup is warmed through, serve in individual bowls and garnish each bowl with chives and a slice of ripe tomato.
Although this soup is intended to be a quick fix, a couple slices of sweet onion and minced garlic can be sautéed in olive oil in a skillet for 5-10 minutes and pureed with the leftovers as a substitute for the granulated onion and garlic. Optional garnishes: thinly sliced tart apple, garlic chive, fresh parsley, or fresh sage.
- Serving Size: Depends on the amount of leftover gratin.
Shared on the following Blog Hops:
Real Food Forager Fat Tuesday