KitchenAid KFPM770EAC - Инструкция по эксплуатации - Страница 23

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23

Cheddar Broccoli Soup

230 g sharp Cheddar

cheese, chilled 

1  small onion, cut into

halves lengthwise

1  rib celery, cut into 

6 cm pieces

2 tablespoons butter

or margarine

1  large head (about 

450 g) broccoli

700  ml (3 cups) chicken

broth

475  ml (2 cups) milk,

divided

30 g (

1

⁄

4

cups) 

all-purpose flour

2 teaspoons Dijon

mustard

1 teaspoon curry

powder, if desired

1

⁄

8

teaspoon hot pepper
sauce

Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Remove and set aside.

Exchange 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 2 to 3 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 6 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 
178 ml (

3

⁄

4

cup) milk. Process until chopped, 5 to

8 seconds. Set aside. 

In medium mixing bowl, whisk flour into
remaining 300 ml (1

1

⁄

4

cups) milk, whisking until

smooth. Add mustard, curry powder, if desired,
and pepper sauce. Stir until combined. 

Add milk mixture to broth in saucepan. Cook and
stir over medium-high heat until bubbly and
slightly thickened. Reduce heat to low. Add all but
30 g (

1

⁄

4

cup) shredded cheese; stir until melted.

Add broccoli mixture to saucepan. Heat
thoroughly. Garnish with remaining remaining 
30 g (

1

⁄

4

cup) cheese. 

Yield: 7 servings (237 ml/1 cup per serving).

Per Serving: About 250 cal.