CHEDDAR BROCCOLI SOUP

8 ounces sharp Cheddar cheese, chilled
1 small onion, cut into halves lengthwise
1 rib celery, cut into 2 1/2-inch pieces
2 tablespoons butter or margarine
1 large head (about 1 lb.) broccoli
3 cups chicken broth
2 cups milk, divided
1/4 cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon curry powder, if desired
1/8 teaspoon hot pepper sauce

Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Remove and set aside.

Exchange 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 2 to 3 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.

Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce heat; partially cover and simmer 6 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 3/4 cup milk. Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining 1 1/4 cups milk, whisking until smooth. Add mustard, curry powder, if desired, and pepper sauce. Stir until combined.

Add milk mixture to broth in saucepan. Cook and stir over medium-high heat until bubbly and slightly thickened. Reduce heat to low. Add all but 1/4 cup shredded cheese; stir until melted.

Add broccoli mixture to saucepan. Heat thoroughly. Garnish with remaining 1/4 cup cheese.

Yield: 7 servings (1 cup per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual