KitchenAid KFP750OB Instructions and Recipes - Page 30

SOUPS AND SANDWICHES Cheddar Broccoli Soup 8 ounces sharp Cheddar cheese, chilled 1 small onion, cut into halves lengthwise 1 rib celery, cut into 21⁄2-inch pieces 2 tablespoons butter or margarine 1 large head (about 1 lb.) broccoli 3 cups chicken broth 2 cups milk, divided 1⁄4 cup all-purpose flour 2 teaspoons Dijon mustard 1 teaspoon curry powder, if desired 1⁄8 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 crisptender, 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 11⁄4 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 1⁄4 cup shredded cheese; stir until melted. Add broccoli mixture to saucepan. Heat thoroughly. Garnish with remaining 1⁄4 cup 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. 28