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.
1teaspoonscallions 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 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 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.