Red Witch Soup

Sinfully delicious cruciferous vegetable soup with a speciality gourmet cheese as it’s base. Check it out!

Ingredients

1/4 cup butter
1/3 cup all purpose flour
4 cups Pennsylvania raw milk
1 pint heavy whipping cream
2lbs red with cheese, rind removed and cubed
16 oz mascarpone cheese
32 oz vegetable stock
3 tsp ground ginger
2 tsp ground fenugreek
1 tsp berber seasoning
1 lb fresh broccoli, stems removed and cubed
1 bunch baby broccoli, cubed
1/2 lb brussel sprouts halved
2 cups leeks, washed and thinly sliced
Pink Himalayan salt to taste
Crushed black pepper to taste

Directions

Melt butter in large dutch oven over medium heat. Add flour and stir until flour is dissolved. Add raw milk and heavy cream then whisk mixture until flour is thoroughly dissolved and mixture begins to thicken.

Next add cubed red witch cheese and mascarpone cheese. Continue to whisk and allow mixture to thicken as cheese begins to melt. Once cheese has melted add vegetable broth. Add ginger, fenugreek, and berber seasoning and continue to whisk.

Turn heat to low and add broccoli, baby broccoli, leeks and stir. Cover with lid and simmer until vegetables are cooked. Continue to stir soup occasionally to keep cheese mixture from sticking to the bottom of pot.

Once vegetables are done, add salt and pepper to taste and serve hot.