28
Cheddar Broccoli Soup
8 ounces sharp
Cheddar cheese,
chilled
1 small onion, cut into
halves lengthwise
1 rib celery, cut into
21⁄2-inch pieces
2tablespoons butter
or margarine
1 large head (about
1 lb.) broccoli
3 cups chicken broth
2 cups milk, divided
1⁄4cup all-purpose flour
2 teaspoons Dijon
mustard
1 teaspoon curry
powder, if desired
1⁄8teaspoon 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 3⁄4cup milk.
Process until chopped, 5 to 8 seconds. Set aside.
In medium mixing bowl, whisk flour into remaining
11⁄4cups 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 1⁄4cup
shredded cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly.
Garnish with remaining 1⁄4cup 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.
SOUPS AND SANDWICHES