"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli Cheddar Soup Recipe

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This recipe for Broccoli Cheddar Soup, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp unsalted butter
1 1/2 pounds broccoli florets cut into 1 inch pieces stalks peeled and sliced 1/4 inch thick
1 pound leeks, white and light green only halved lengthwise and sliced thin and washed thoroughly
2 garlic cloves
3 cups chicken broth
1 cup water
3/4 cup fat free evaporated milk
4 ounces extra sharp Cheddar cheese shredded ,1 cup
1 Tbsp Dijon mustard
salt and pepper

Directions:
Directions:
Melt butter in Dutch oven over medium heat. Add broccoli stalks and leeks and cook until softened 8 - 10 minutes. Stir in garlic and cook until fragrant 30 seconds

Stir in broth and water and bring to simmer. Reduce heat to medium low , cover and simmer until broccoli stalks are soft about 8 minutes. Stir in broccoli florets and continue to simmer covered until tender, 5 minutes.

Working in batches process soup with evaporated milk, Cheddar and mustard in blender until cheese is melted and soup is smooth. Return soup to clean pot and reheat gently over medium low heat. Season with salt and pepper to taste. Serve

Number Of Servings:
Number Of Servings:
5

 

 

 

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