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23
Cheddar Broccoli Soup
230 g sharp Cheddar
cheese, chilled
1 small onion, cut into
halves lengthwise
1 rib celery, cut into
6 cm pieces
2 tablespoons butter
or margarine
1 large head (about
450 g) broccoli
700 ml (3 cups) chicken
broth
475 ml (2 cups) milk,
divided
30 g (
1
⁄4 cups)
all-purpose flour
2 teaspoons Dijon
mustard
1 teaspoon 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 (1
1
⁄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 remaining
30 g (
1
⁄4 cup) cheese.
Yield: 7 servings (237 ml/1 cup per serving).
Per Serving: About 250 cal.