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SOUPS AND SANDWICHES
Cheddar Broccoli Soup
8 ounces (225 g) sharp
Cheddar cheese,
chilled
1 small onion, cut into
halves lengthwise
1 rib celery, cut into
2
1
⁄2-inch (6.25 cm)
pieces
2 tablespoons (30 ml)
butter or margarine
1 large head (about
1 lb. [455 g])
broccoli
3 cups (710 ml)
chicken broth
2 cups (475 ml) milk,
divided
1
⁄4 cup (60 ml) all-
purpose flour
2 teaspoons (10 ml)
Dijon mustard
1 teaspoon (5 ml)
curry powder, if
desired
1
⁄8 teaspoon (0.5 ml)
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 (175 ml)
milk. Process until chopped, 5 to 8 seconds. Set
aside.
In medium mixing bowl, whisk flour into remaining
1
1
⁄4 cups (295 ml) 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
(60 ml) shredded cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly.
Garnish with remaining
1
⁄4
cup (60 ml) cheese.
Yield: 7 servings (1 cup [235 ml] 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.