Cream of Broccoli and Cheddar Soup
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
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!
Pairs Well With
Source of Recipe:
From the Sargento's TOH magazine
So good and so good for you!