Cream Of Brocolli And White Cheddar Soup

• 2 cups Swanson's Chicken Broth
• 2 cups chopped fresh brocolli florets
• 1 whole shallot, minced
• 1 celery stalk, minced
• 2 tablespoons saltless butter
• 1 tablespoon all purpose flour
• 1 cup half and half
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon freshly ground sea salt
• 1/8 teaspoon nutmeg
• 3/4 cup shredded Cracker Barrell Vermont White Sharp Cheddar

1. 1)In a medium pot boil brocolli in chicken broth approximately 8 minutes
2. 2)Using 1 tablespoon of butter, saute shallot and celery over medium heat until soft
3. 3)Place shallot, celery and 3/4 of cooked brocolli in a blender or food processor(reserving broth and 1/4 cooked brocolli in pot) With top on, carefully puree
4. 4)Return puree to the pot with chicken broth and brocolli, add half and half, pepper, salt and nutmeg, heat over low heat
5. 5)In a small pan with 1 tablespoon butter and 1 tablespoon flour make a white roux
6. 6)Whisk in roux with soup and continue to cook over low heat
7. 7)Stirring constantly, add shredded cheddar, reserving approximately 4 tablespoons for garnish
8. 8)Heat over low heat to a very slow simmer to avoid scalding the cream, approximately 10 minutes

chicken broth, fresh brocolli florets, shallot, celery stalk, saltless butter, flour, freshly ground pepper, salt, nutmeg, shredded cracker barrell vermont

Taken from www.epicurious.com/recipes/member/views/cream-of-brocolli-and-white-cheddar-soup-1209200 (may not work)