KitchenAid KPFP850OB Instruction Manual - Page 54

Cheddar Broccoli Soup

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CHEDDAR BROCCOLI SOUP 2 tablespoons fresh parsley leaves 8 ounces sharp Cheddar cheese, chilled 1 small onion, cut into halves 1 rib celery, cut into 21⁄2-inch pieces 2 tablespoons butter or margarine 1 large stalk (about 1 lb.) broccoli 31⁄2 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 52 Position mini bowl and mini blade in work bowl. With processor running, add parsley through small feed tube. Process until coarsely chopped, 5 to 10 seconds. Set aside. Exchange mini bowl and mini blade for chef's bowl and 4 mm shredding disc. Add cheese. Process to shred. Set aside. Exchange chef's bowl and 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 5 to 6 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 8 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 1 cup milk. Process until chopped, 5 to 8 seconds. In medium mixing bowl, whisk flour into remaining 1 cup milk, whisking until smooth. Add mustard, curry powder, if desired, and pepper sauce. Stir until combined. Add milk mixture to broth in saucepan. Cook over medium-high heat until bubbly and slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted. Add broccoli mixture to saucepan. Heat thoroughly. Garnish each serving with parsley. Yield: 8 servings (1 cup per serving). Per Serving: About 220 cal, 12 g pro, 13 g carb, 14 g total fat, 8 g sat fat, 45 mg chol, 710 mg sod.

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52
2
tablespoons fresh
parsley leaves
8
ounces sharp Cheddar cheese,
chilled
1
small onion, cut into halves
1
rib celery, cut into
2
1
/
2
-inch pieces
2
tablespoons butter or
margarine
1
large stalk (about 1 lb.)
broccoli
3
1
/
2
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 mini bowl and mini blade in work bowl. With processor running, add parsley
through small feed tube. Process until coarsely chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for chef's bowl and 4 mm shredding disc. Add cheese.
Process to shred. Set aside.
Exchange chef's bowl and 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 5 to 6 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 8 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 1 cup milk. Process until chopped,
5 to 8 seconds.
In medium mixing bowl, whisk flour into remaining 1 cup milk, whisking until smooth. Add
mustard, curry powder, if desired, and pepper sauce. Stir until combined.
Add milk mixture to broth in saucepan. Cook over medium-high heat until bubbly and
slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly. Garnish each serving with parsley.
Yield:
8 servings (1 cup per serving).
Per Serving:
About 220 cal, 12 g pro, 13 g carb, 14 g total fat, 8 g sat fat, 45 mg chol,
710 mg sod.
CHEDDAR BROCCOLI SOUP