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Cream of Broccoli and Cheddar Soup

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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!)

What You'll Need:
  • 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
What To Do:
  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.

              Makes 4 cups.


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

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For ease of preparation (and avoiding the grocery store) I use frozen, chopped broccoli thawed and drained. Just as good and less work for me - still yummy! I also add some Velveeta cheese because the grandkids like that better than all cheddar.


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