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Cream of Broccoli and Cheddar Soup


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Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

1 lb. fresh Broccoli (about 1 medium bunch)
1/4 C. Onion, chopped
1/4 C. Green Pepper, chopped
2 Celery Stalks, chopped
1 can (14-1/2 oz.) Chicken Broth
2 T. Butter
2 T. all purpose Flour
2 C. Milk
1/4 t. Black Pepper
2 C. (8 oz.) shredded, Mild Cheddar Cheese


Directions:


Chop broccoli into small pieces. Combine broccoli, onion, green pepper, celery and chicken broth in a medium size soup pot; heat to boil. Reduce heat, cover & simmer for 7 minutes or until broccoli is tender.


Transfer (in 3rds) to a food processor or blender. Process until fairly smooth.


Melt butter in same soup pot; add flour. Cook, stirring constantly, over medium heat until bubbly. Wisk in milk & pepper; heat to boil, stirring constantly; Reduce heat, return broccoli puree back to soup pot. Stir in cheese; heat just until cheese melts (do not boil), stirring constantly. Ladel into soup bowls & enjoy!


Servings: 6


Pairs Well With


Notes

Source of Recipe:

From the Sargento's TOH magazine

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