Cream of Broccoli & Cauliflower Soup

2 (10 oz each) pkg. frozen chopped broccoli
1 (10 oz) pkg. frozen cauliflower
2 c. chicken broth
1 c. half & half
Salt & pepper to taste
2 c. Swiss cheese, shredded

In a 4-quart stockpot, cook the broccoli and cauliflower in the chicken broth until tender (about 15 minutes); let cool. Puree in blender, leaving the soup a little chunky. Return the soup to the stockpot. Add the half & half, salt and pepper to taste. Let cool and chill until ready to serve. The next day, reheat the soup over very low heat for about 45 minutes. Just before serving, stir in the Swiss cheese.

From the kitchen of ... Mark & Shannon