Broccoli Cheddar Soup

Jen Cote, in her new recipe newsletter, came up with the following recipe to keep her customers at The New Deli healthy and happy. You can use a strainer to press the well-cooked celery through if you don’t have a processor, or even just use the celery broth, discarding the celery after cooking. Serves 6-8.

1/2 bunch of celery
2 Tbsp olive oil and 1/4 cup olive oil for the roue
1/4 cup flour
4 to 8 oz, cheddar cheese
1/4 tsp salt
1/4 cup cream (if desired)
1 head of broccoli

In pressure cooker or medium pot, add celery peeled of outer strings and cut into 4 inch chunks and cook in enough water to cover. Cook until quite soft and tender: Reserve broth, processing (or blending) the cooked celery until smooth. To celery in processor, add the 2 Tbsp of olive oil. Strain out strings if necessary and set aside.

Meanwhile, in sauce pan, make a roux of the 1/4 of olive oil and 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 salt and the cheddar cheese, stirring until melted Then add the processed celery and cream, if desired. You now have a great soup base. When ready to serve, add the finely chopped broccoli. Reheat soup in the sauce pan for ten minutes, or microwave for several minutes, until broccoli is tender.

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