Broccoli Cheddar Soup - X-post

[Guest guest]

Another soup from the New Joy of Cooking.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook *

 

Broccoli Cheddar Soup - New Joy of Cooking

 

Recipe By : All About Vegetarian Cooking - New Joy of Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Joy Of Cooking--Vegetarian Soups & Stews

Vegetarian Want To Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons unsalted butter -- or oil

1 cup onion OR leeks -- chopped

1/2 cup celery -- chopped

4 cups broccoli florets -- coarsely chopped

1/3 cup all-purpose flour

4 cups vegetable stock

2 cups milk

2 cups grated cheddar cheese

1 tablespoon dijon mustard

1/4 teaspoon black pepper

salt -- to taste

Tabasco sauce -- to taste

Worcestershire sauce -- to taste

 

In a soup pot, melt butter over medium-low heat. Add the onions or leeks,

celery, and broccoli. Cook stirring until tender, about 5 minutes.

 

Sprinkle flour over the top. Stir well to blend, increase the heat to

medium, and cook, stirring constantly for 5 minutes. (Make sure not to burn

the flour.)

 

Gradually add stock and milk, and stir until smooth .Cook until the

vegetables are tender, about 5 minutes more. Transfer to a food processor

and puree until smooth. Return the soup to the pot and return to a low

simmer.

 

Stir in the cheese in batches, blending well after each addition. Be careful

not to boil this soup. If the soup is too hot the cheese will break down.

 

Season with Dijon mustard, salt and pepper, and Tabasco and/or

Worcestershire to taste. Garnish with grated cheddar cheese.

 

Makes about 6 cups.

 

typos by Karin Baumgardner 1/3/01

 

 

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NOTES : This is a good soup to add to your permanent repertoire. It can be

made quickly with ingredients often at hand, and it solves the problem of

what to make for dinner when accompanied by a big salad and a loaf of good

bread.