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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 30 g (
1
⁄4 cup) cheese.
Yield: 7 servings (237 ml/1 cup per serving).
Per Serving: About 250 cal.