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Cream of Broccoli & Chicken Soup




Source of Recipe


ilovecheese.com






List of Ingredients



• 4 1/2 cups chicken broth
  
• 4 cups broccoli crowns cut into small florets
  
• 1 medium potato, peeled and diced
  
• 4 tablespoons butter
  
• 1 cup onion, finely chopped
  
• 1 rib celery, finely chopped
  
• 3 1/2 tablespoons all-purpose flour
  
• 2 cups half-and-half or light cream
  
• 2 cups sharp Cheddar cheese, grated
  
• 1 teaspoon dried basil
  
• 1 teaspoon Dijon mustard
  
• Freshly ground black pepper, to taste
  
• Salt, to taste
  






Instructions



1. Bring the chicken broth to a simmer in a large saucepan. Add the broccoli and potato and enough salt to make a flavorful broth. Cover the pan and simmer gently for 8 to 9 minutes, until the vegetables are tender. Remove pan from the heat; reserve.
   
2. Melt the butter in a medium-size soup pot over moderate heat. Stir in the onion and celery. Cover the pan partially and steam the vegetables for 9 to 10 minutes over low heat, stirring occasionally, until the vegetables are tender. Add the flour and cook, stirring, for 1 minute. Add the half-and-half and 1 cup of the reserved chicken stock, stirring until thickened. Stir in the cheese, about a third at a time, until melted. Remove from the heat.
   
3. Ladle the solids from the reserved broth into a food processor along with some of the broth. Process solids to a smooth puree. Add the puree and remaining reserved broth to the soup pot. Stir in the basil, mustard and pepper. Gradually heat the soup, stirring until heated through; do not boil. Serve piping hot.
   






Final Comments


Servings: 6