Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Broccoli Soup With Dumplings
Categories: Soup
Yield: 4 Servings

Looks decent. But, I like this one better:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simply Broccoli Cheddar Soup
Categories: Soups, Vegetables, Cheese, Dairy
Yield: 5 Servings

1 lg Head broccoli; chopped in
- florets & stems
+=OR=+
2 sm Heads broccoli (a little
- more than 1 lb); chopped
- in florets & stems
+=OR=+
16 oz Bag broccoli florets; thawed
1/4 c Unsalted butter
1/2 lg White onion; chopped
1 sm Carrot; scraped, grated
1/4 c All-purpose flour
1 qt Vegetable stock
2 c Whole milk
8 oz Cheddar cheese; grated
1 ts Salt
1/8 ts Fresh black pepper
Bread; for serving

BLANCH THE BROCCOLI: Bring a large pot of water to a boil
and add a few big pinches of salt. Add broccoli stalks
and blanch for 2 to 3 minutes until they are bright green
and fork tender, but still slightly crispy. Omit if using
frozen broccoli

Drain broccoli. Scoop out and set aside about 1 cup of
the florets for the topping.

COOK THE ONIONS AND CARROTS: Wipe out the pot, place over
medium heat, and melt the butter. Once melted, add the
onions and carrots, and cook until veggies soften, 4 to 5
minutes, stirring regularly.

COOK THE SOUP: Stir in the all-purpose flour. The flour
will form a paste with the veggies. Cook for a minute or
two to coat the vegetables, and then start to slowly pour
in vegetable stock. Stir constantly as you pour in the
stock to avoid lumps.

Once all the stock is added, bring soup up to a low
simmer. Add milk and the blanched broccoli (except what
you're saving for the topping). Simmer for about 10
minutes over low heat.

PUREE THE SOUP: Blend with an immersion blender, or let
the soup cool until no longer steaming and blend in
batches in a blender. (If using a blender, be careful to
let the soup cool a bit and do not overfill the blender
to avoid splattered hot soup!)

SEASON TO TASTE AND SERVE: Add the grated cheese, salt,
and pepper to the pureed soup and stir over low heat
until the cheese has melted. Taste soup and season with
additional salt and pepper to your liking.

Ladle the soup into bowls and garnish with some reserved
broccoli and extra cheese on top. Serve with bread.

Yield: 4 to 6 servings

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... Are you casting asparagus on my cooking?
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