Curried Broccoli & Cheddar Soup
|Broccoli||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Thin skinned potatoes||2 Large|
|Canned regular strength chicken broth||49 1⁄2 Ounce (1 Large Can / 6 Cups)|
|Milk||1 Cup (16 tbs)|
|Cheddar cheese||12 Ounce|
Trim flowerets from broccoli and cut into small pieces.
Trim and discard tough stem ends, then peel stems.
Set broccoli flowerets and stems aside separately.
Insert metal blade.
Melt butter in a 5 to 6-quart kettle over medium heat.
Add onion and curry powder and cook, stirring occasionally, until onion is soft (about 5 minutes).
Meanwhile, change to slicing disc.
Cut broccoli stems into lengths to fit vertically in feed tube; pack into feed tube and slice.
Leave in work bowl.
Slice carrots; add carrots and broccoli to onion mixture.
Then slice potatoes.
Add potatoes and broth to onion mixture.
Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes mash easily (about 30 minutes).
Change to metal blade.
Using a slotted spoon, transfer about half the vegetables to work bowl and process continuously until pureed.
Return puree to kettle.
Bring soup to a boil over high heat; add broccoli flowerets and milk.
Reduce heat and simmer, uncovered, just until flowerets are tender to bite.
Meanwhile, change to shredding disc and shred cheese.
Add cheese to soup, a handful at a time, stirring until melted after each addition.