Soups And Sandwiches - KitchenAid KFP750 Instructions And Recipes Manual

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Cheddar Broccoli Soup
8 ounces sharp
Cheddar cheese,
chifled
? small onion, cdt into
halves lengthwise
? rib celer7 cut into
27Z-inchpieces
2 tablespoons butter
or margarine
? large head (about
? lb.) broccoli
3 cups chicken broth
2 cups milk, divided
cup all-puqaose flour
2 teaspoons D!'jon
mustard
7 teaspoon CUrTy
powder; if desired
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 3/4 cup milk.
Process until chopped, 5 to 8 seconds. Set aside.
In medium mixing bowl, whisk flour into remaining
lY4 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 Y4cup
shredded cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly.
Garnish with remaining Y4cup cheese,
Yield: 7 servings (1 cup 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.
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