Broccoli Cheddar Soup

Ingredients:

1 pound fresh broccoli

14 ounces chicken broth

2 tablespoons butter

2 tablespoons unbleached, all purpose flour

2 cups milk

1/4 teaspoon freshly ground black pepper

2 cups freshly grated extra sharp cheddar cheese

Instructions:

Clean the broccoli and chop into little florets and stems. In a medium saucepan combine the broccoli and chicken broth and heat to a boil, simmer about 10 minutes or until broccoli is fork tender. Transfer one third at a time into a food processor or blender. Process until smooth. In the same saucepan, melt the butter over medium heat; add the flour. Cook, stirring constantly, until bubbly. Add the milk and pepper and heat to a boil, stirring constantly. Reduce heat to medium and add the broccoli puree. Remove the pan from the heat. Stir in the cheese, stirring until it melts. Do not reboil cheese.

*For chunky broccoli cheddar soup, reserve 1 cup of the cooked broccoli pieces and add them to the soup with the broccoli puree.