Monday, February 11, 2008

Broccoli Cheddar Soup

5 cups water
1 bunch broccoli
2 onions, chopped
2 cups milk
1 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
2 tbsp dry mustard

Bring 5 cups of water to boil in large saucepan.
Cut 6 broccoli flowerets into quarters. Cook in the water approx 4minutes; remove and reserve for garnish.
Cut stems of remaining broccoli & peel.
Chop broccoli and add to saucepan with onions, milk, salt, and pepper.
Simmer 20 minutes.
Remove vegetables and a small amount of liquid into food processor, or blender.
Add cheese and mustard.
Mix until smooth.

Return to saucepan and add more milk if desired. Re-heat over low heat DO NOT LET SOUP BOIL!

Garnish with reserved broccoli flowerets