Tuesday, January 11, 2011

Broccoli Cheese Soup

2 large bunches broccoli, chopped
4 stalks celery, chopped
1 onion or 4 green onions, chopped
1 TBSP sea salt
1/4 cup butter
1/4 cup flour
4 cups whole milk
2 cups grated Cheddar cheese
3 dashes Tabasco sauce
1/2 tsp black pepper
1/2 tsp paprika
2 tsp dried parsley
1 tsp dried dill weed

Place vegetables in stockpot and cover up to 2/3 of them with water. Bring to a boil and add salt. Reduce heat and boil until vegetables are tender. Remove from heat and when cool enough to handle, puree in a blender or food processor. Melt butter in a small saucepan and whisk in flour until smooth. Return pureed vegetables to the stockpot over medium heat and slowly blend in butter and flour mixture. Add milk, stirring constantly, then gradually add cheese. Stir until smooth. Add Tabasco, pepper, paprika, parsley, and dill, and salt to taste if needed. Heat thoroughly and serve.

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