KitchenAid KPFP850 用户手册
52
2
tablespoons fresh
parsley leaves
parsley leaves
8
ounces sharp Cheddar cheese,
chilled
chilled
1
small onion, cut into halves
1
rib celery, cut into
2
2
1
⁄
2
-inch pieces
2
tablespoons butter or
margarine
margarine
1
large stalk (about 1 lb.)
broccoli
broccoli
3
1
⁄
2
cups chicken broth
2
cups milk, divided
1
⁄
4
cup all-purpose flour
2
teaspoons Dijon mustard
1
teaspoon curry powder,
if desired
if desired
1
⁄
8
teaspoon hot pepper sauce
Position mini bowl and mini blade in work bowl. With processor running, add parsley
through small feed tube. Process until coarsely chopped, 5 to 10 seconds. Set aside.
through small feed tube. Process until coarsely chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for chef's bowl and 4 mm shredding disc. Add cheese.
Process to shred. Set aside.
Process to shred. Set aside.
Exchange chef's bowl and shredding disc for 2 mm slicing disc in work bowl. Add onion
and celery. Process to slice. Melt butter in large saucepan or Dutch oven over medium heat.
Remove onion and celery to saucepan. Cook 5 to 6 minutes, or until crisp-tender,
stirring occasionally.
and celery. Process to slice. Melt butter in large saucepan or Dutch oven over medium heat.
Remove onion and celery to saucepan. Cook 5 to 6 minutes, or until crisp-tender,
stirring occasionally.
Cut stems from broccoli, and peel tough coating from stems. Cut florets into small pieces. Position
2 mm slicing disc in work bowl. Add broccoli stems. Process to slice. Remove to saucepan.
2 mm slicing disc in work bowl. Add broccoli stems. Process to slice. Remove to saucepan.
Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce
heat; partially cover and simmer 8 to 10 minutes, or until broccoli is crisp-tender, stirring
occasionally. Remove from heat.
heat; partially cover and simmer 8 to 10 minutes, or until broccoli is crisp-tender, stirring
occasionally. Remove from heat.
Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove
vegetables from saucepan to work bowl. Add 1 cup milk. Process until chopped,
5 to 8 seconds.
vegetables from saucepan to work bowl. Add 1 cup milk. Process until chopped,
5 to 8 seconds.
In medium mixing bowl, whisk flour into remaining 1 cup milk, whisking until smooth. Add
mustard, curry powder, if desired, and pepper sauce. Stir until combined.
mustard, curry powder, if desired, and pepper sauce. Stir until combined.
Add milk mixture to broth in saucepan. Cook over medium-high heat until bubbly and
slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted.
slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted.
Add broccoli mixture to saucepan. Heat thoroughly. Garnish each serving with parsley.
Yield:
8 servings (1 cup per serving).
Per Serving:
About 220 cal, 12 g pro, 13 g carb, 14 g total fat, 8 g sat fat, 45 mg chol,
710 mg sod.
CHEDDAR BROCCOLI SOUP