KitchenAid KFP740 manual Cheddar Broccoli Soup, Ounces sharp Cheddar cheese, chilled

Cheddar Broccoli Soup

SOUPS

8ounces sharp Cheddar cheese, chilled

1small onion, cut into halves lengthwise

1rib celery, cut into 21⁄2-inch pieces

2tablespoons butter or margarine

1large head (about 1 lb.) broccoli

3cups chicken broth

2cups milk, divided

1⁄4 cup 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 3⁄4 cup milk. Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining 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 1⁄4 cup shredded cheese; stir until melted.

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

Yield: 7 servings (1 cup per serving).

Per Serving: About 250 cal, 13 g pro, 14 g carb,

16 g total fat, 9 g sat fat, 50 mg chol, 740 mg sod.

AND SANDWICHES

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