Cream of Broccoli and Cheddar Soup

Did ya' ever think that maybe the settlers of the Old West really headed out that way for the vegetables and not the gold? Well, broccoli sure is "good as gold" this way! (And it's as easy as using the blender!)

Cooking Time: 15 min

Ingredients

• 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

Instructions

1. Clean the broccoli, then chop the florets and thinly slice the stems.
   
   
2. 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.
   
   
3. 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.
   
   
4. Reduce heat to medium and add the broccoli purée. Stir in the cheese; heat just until the cheese melts (do not boil), stirring constantly.
   
   

Notes

For a chunky broccoli and Cheddar soup, reserve 1 cup of the broccoli pieces and add them to the soup with the broccoli purée.