KitchenAid 5KFPM771, 5KFPM776, 5KFPM775 manual Cheddar Broccoli Soup, ⁄8 teaspoon hot pepper sauce

Cheddar Broccoli Soup

230g sharp Cheddar cheese, chilled

1small onion, cut into halves lengthwise

1rib celery, cut into 6 cm pieces

2tablespoons butter or margarine

1large head (about 450 g) broccoli

700ml (3 cups) chicken broth

475ml (2 cups) milk, divided

30g (1⁄4 cups) all-purpose flour

2teaspoons Dijon mustard

1teaspoon curry powder, if desired

1⁄8 teaspoon hot pepper sauce

Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Remove and set aside.

Exchange shredding disc for 2 mm slicing disc in work bowl. Add onion and celery. Process to slice. Melt butter in large saucepan or Dutch oven over medium heat. Remove onion and celery to saucepan. Cook 2 to 3 minutes, or until crisp-tender, stirring occasionally.

Cut stems from broccoli, and peel tough coating from stems. Cut florets into small pieces. Position 2 mm slicing disc in work bowl. Add broccoli stems. Process to slice. Remove to saucepan.

Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce heat; partially cover and simmer 6 to 10 minutes, or until broccoli is crisp-tender, stirring occasionally. Remove from heat.

Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove vegetables from saucepan

to work bowl. Add 178 ml (3⁄4 cup) milk. Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining 300 ml (11⁄4 cups) milk, whisking until smooth. Add mustard, curry powder, if desired, and pepper sauce. Stir until combined.

Add milk mixture to broth in saucepan. Cook and stir over medium-high heat until bubbly and slightly thickened. Reduce heat to low. Add all but 30 g (1⁄4 cup) shredded cheese; stir until melted.

Add broccoli mixture to saucepan. Heat thoroughly. Garnish with remaining 30 g (1⁄4 cup) cheese.

Yield: 7 servings (237 ml/1 cup per serving).

Per Serving: About 250 cal.

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