Wisconsin Cheddar and Broccoli Soup

Yield:3 qt (3L) Portions: 12 Portion size: 8floz (250 mL)

U.S.

Metric

Ingredients

8 oz

250 g

Butter

1.

6 oz

180 g

Onion, chopped fine

2.

4 oz

125 g

Celery, chopped fine

8 oz

250 g

Broccoli stems,

3.

coarsely chopped

4 oz

125 g

Mushrooms, chopped

41/2 oz

140 g

Flour

412 pt

2250 mL

White stock

Heat the butter in a heavy saucepot over moderate heat. Add the onion, celery, broccoli stems, and mushrooms. Sweat the vegetables without letting them brown. Add the flour and stir to make a roux. Cook the roux for a few minutes, but do not let it start to brown.

as it thickens.

5. Simmer until the vegetables are very tender.

6. Skim the soup carefully.

7. Pass the soup through a food mill to purée it.

8. Pass the puréed soup through a chinois or fine strainer.

1 pt 12 oz

500 mL 375 g

Milk, hot Broccoli florets, cooked

9. Add the hot milk to the soup.

10. Heat the soup again, but do not let it boil.

11. Separate the broccoli florets into pieces small enough to be eaten with a soup spoon. Add them to the soup.

12. If the soup is to be served at once, proceed to the next step. Otherwise, cool the soup in a cold-water bath and refrigerate until service time. Reheat the soup to a simmer when ready to finish.

1 lb

500 g

Sharp cheddar

cheese, grated

8 fl oz

250 mL

Heavy cream, hot

to taste

to taste

Salt

to taste

to taste

White pepper

13. Add the cheese to the soup and stir until all the cheese is melted.

14. Carefully reheat the soup, but do not let it boil, or else the cheese may curdle or separate.

15. Stir in the heavy cream.

16. Season to taste with salt and white pepper.

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