KitchenAid ARTISAN 5KFPM770 Operating Instructions And Recipes page 52

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 ( ⁄ cups)
1
4
all-purpose flour
2 teaspoons Dijon
mustard
1 teaspoon curry
powder, if desired
⁄ teaspoon hot pepper
1
8
sauce
Cheddar Broccoli Soup
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
8 seconds. Set aside.
In medium mixing bowl, whisk flour into
remaining 300 ml (1
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 ( ⁄ cup) shredded cheese; stir until melted.
1
4
Add broccoli mixture to saucepan. Heat
thoroughly. Garnish with remaining remaining
30 g ( ⁄ cup) cheese.
1
4
Yield: 7 servings (237 ml/1 cup per serving).
Per Serving: About 250 cal.
⁄ cup) milk. Process until chopped, 5 to
4
⁄ cups) milk, whisking until
1
4
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