KITCHENAID KPFP850 - Manual (Page 54)

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