I always enjoy going to a produce market as in most instances there is a variety of vegetables you do not normally see in the grocery store and there are typically a lot of very great prices. And in times like this, I get a tad overzealous and have more than I know what to do with so I start to try different combinations and types of meals and thus I came across an interesting soup combination: Cream of Broccoflower and Asparagus with sweet onion and lemongrass- topped with mild cheddar and sauteed broccolini.
You can choose any stock you want as a base, but since yesterday I had made 5 quarts of fresh chicken stock, I went with that. I started off by pouring in a little olive oil and sauteed the sweet onion along with the lemongrass. I diced up the broccoflower and asparagus into smaller pieces and added them to this mix.
I let that cook for a few minutes and then added in 5 cups of stock and 5 cups of warm water and brought to a simmer. I then put the lid on the stock pot and let it cook for an hour or so.
At this point, I proceeded to add in 1 and half cups heavy cream and put the lid back on again. In a separate pan I sauteed some broccolini which I would later on put as sort of an edible garnish on the soup along with the cheddar.
At the two hour mark, I took out my immersion blender and blended the whole thing right in the stock pot (saves time and effort of transferring to a blender/mixer etc. and doing it that way. I then poured the soup into the bowl tossed in the broccolini and some shredded cheddar.