Because of the stormy weather, there was A LOT of rain lightening and thunder, I got a little adventurous for lunch today.
Yesterday I roasted some broccoli and cauliflower florets in the oven along with some seasonings and it turned out pretty good. (Although I wish I had some Curry powder ) Patty suggested we should try our own version of Cheddar Broccoli soup with some cauliflower cause that’s what we had. (2 bags Cauliflower 1 bag Broccoli).
I started off making a roux using 3Tbl spoon butter and the same of flower, but I should have used 5-6 of each (hey it was my first time and I’m NOT chef Prudhomme)

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I put the veggies, roux and a 32oz box of Chicken broth, salt pepper garlic powder and just a touch of Chili powder in a 5qt pot and set it to gettin hot.
Once it was bubbling I used an immersion blender to get the veggies down to a lot smaller size.
After I did that and while it was still bubbling, I dropped in a block of cream cheese and a 12oz bag of shredded Cheddar Cheese. And started stirring until all the cheese was melted (I had softened the Cream cheese in the microwave).
Once everything was all combined and the cheeses completely melted I served us up a couple bowls.
Was it like Panera Bread Company cheddar and broccoli soup, nope, but it wasn’t half bad for a Rednecks first try.
I think I’ll put this in the Scrapyard Cooking thread (it’s a sticky)