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2 tablespoons fresh
parsley
4 ounces Cheddar
cheese
1 small onion, cut in
1-inch pieces
1
/
2
rib celery, cut in
1-inch pieces
1 tablespoon
vegetable oil
1 pound broccoli
3 cups reduced-
sodium chicken
broth
2 teaspoons Dijon
mustard
1 teaspoon curry
powder
1
/
8
teaspoon black
pepper
2 cups skim or
low-fat milk
3 tablespoons
all-purpose flour
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until coarsely chopped, about
5 seconds. Set aside.
Exchange mini bowl and mini blade for 4 mm
shredding disc. Add cheese. Process to shred.
Set aside.
Exchange shredding disc for multipurpose blade.
Add onion and celery. Process until finely chopped,
about 5 seconds.
Heat oil in large saucepan or Dutch oven over
medium heat, until oil sizzles. Add onion and celery
to saucepan. Cook for 2 to 3 minutes, until
crisp-tender, stirring occasionally.
Cut stems from broccoli. Cut florets into small
pieces. Cut tough portion from stems. Cut remaining
stems in half lengthwise and in 1-inch pieces. Add
stem pieces to work bowl. Process until coarsely
chopped, about 5 seconds. Remove to saucepan.
Add florets, half at a time, to work bowl. Pulse
5 times, about 1 second each time, until coarsely
chopped. Remove to saucepan. Repeat with
remaining broccoli florets.
Add chicken broth, parsley, mustard, curry powder,
and pepper to saucepan. Bring to a boil over
medium-high heat. Reduce heat to medium-low.
Cover. Cook for 15 to 20 minutes, until vegetables
are tender. Pour into large bowl to cool slightly.
Add half of broccoli mixture to work bowl. Process
until smooth, about 10 seconds. Return to saucepan.
Repeat with remaining broccoli mixture.
In small bowl, combine milk and flour. Stir until
smooth. Add to saucepan. Bring to a boil. Cook for
1 minute, stirring constantly. Reduce heat to low.
Add cheese. Cook and stir until thoroughly heated.
Yield: 6 cups (6 1-cup servings).
Per serving: About 172 cal, 11 g pro, 12 g car,
9 g fat, 21 mg chol, 346 mg sod.
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CREAMY BROCCOLI SOUP
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