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Broccoli Cheddar Soup Recipe

Use this in Mostaccioli, Lasagna, Moussaka, Tomato Bisque Soup, etc. One advantage of this recipe: it doesn't easily scorch. Some recipes require a lot of stirring, but as the juicy tomatoes boil down, the sauce suddenly thickens, and the pan burns as well! This is avoided by adding tomato paste last. The onion-garlic mix still needs to be stirred occasionally, but usually doesn't burn too easily. Makes 3 qts. or so.

 
Here's a healthy way to use broccoli, perfect for a wet, cold day. The broccoli adds plenty of fiber, minerals, and vitamins to any meal, and a touch of Cheddar Cheese makes it a real treat. Serves 6-8. 

Ingredients:     
  • Half bunch or so of celery    
  • 1/4 c. olive oil    
  • 1/4 c. flour    
  • 4 to 8 oz. cheddar cheese    
  • 1 tsp. salt    
  • 1/4 c. cream, if desired    
  • 1 or 2 broccoli crowns, chopped fine  

In pressure cooker or med. pot, in enough water to cover, cook until quite soft and tender: > Half bunch or so of celery, peeled of outer strings, cut in 4" chunks  

Pour off and reserve broth.

Optional: Process (or blend) the cooked celery until smooth, straining it back into the soup pot. Processing and straining the celery is an extra step not every cook will want to take every time.

Meanwhile, in a sauce pan, make a roux of: > 1/4 c. olive oil > 1/4 c. flour  

Add reserved celery broth to the roux, stirring until smooth. Heat it to boiling, stirring, and cooking 2 minutes more. To that sauce pan, add, stirring until melted in: > 4 to 8 oz. cheddar cheese > 1 tsp. salt  

When cheese has melted in, also add: > Processed, strained celery (if desired) > 1/4 c. cream, if desired  

You now have a great soup base. When ready to serve, add: > 1 or 2 broccoli crowns, chopped fine  

Reheat soup in the sauce pan for ten minutes, or microwave for several minutes, until broccoli is tender.


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