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Cream of Broccoli and Cheddar Soup




Source of Recipe


Sue


List of Ingredients




Cream of Broccoli and Cheddar Soup


1 pound fresh broccoli (about 1 medium-sized head)
14 ounces chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon freshly ground black pepper
2 cups (8 ounces) shredded Cheddar cheese

Recipe




Clean the broccoli, then chop the florets and thinly slice the stems.

In a medium-sized saucepan, combine the broccoli and chicken broth; heat to a boil.

Reduce heat and simmer, covered, for about 7 minutes or until the broccoli is fork-tender.

Transfer, one third at a time, to a food processor or blender.

Process until fairly smooth.

In the same saucepan, melt the butter over medium heat; add the flour.

Cook, stirring constantly, until bubbly.

Add the milk and pepper; heat to a boil, stirring constantly.

Reduce heat to medium and add the broccoli purée.

Stir in the cheese; heat just until the cheese melts (do not boil), stirring constantly.

Makes 4 cups.