Cream of Broccoli and Cheddar Soup
Source of Recipe
Sue
List of Ingredients
Cream of Broccoli and Cheddar Soup
1 pound fresh broccoli (about 1 medium-sized head)
14 ounces chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon freshly ground black pepper
2 cups (8 ounces) shredded Cheddar cheeseRecipe
Clean the broccoli, then chop the florets and thinly slice the stems.
In a medium-sized saucepan, combine the broccoli and chicken broth; heat to a boil.
Reduce heat and simmer, covered, for about 7 minutes or until the broccoli is fork-tender.
Transfer, one third at a time, to a food processor or blender.
Process until fairly smooth.
In the same saucepan, melt the butter over medium heat; add the flour.
Cook, stirring constantly, until bubbly.
Add the milk and pepper; heat to a boil, stirring constantly.
Reduce heat to medium and add the broccoli purée.
Stir in the cheese; heat just until the cheese melts (do not boil), stirring constantly.
Makes 4 cups.
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