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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link="#0563C1" vlink="#954F72" style='word-wrap:break-word'><div class=WordSection1><p class=MsoNormal>I would like that mike<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal style='margin-bottom:0in;line-height:normal'><b>From:</b> NFBofSC <nfbofsc-bounces@nfbnet.org> <b>On Behalf Of </b>Steve Cook via NFBofSC<br><b>Sent:</b> Monday, December 21, 2020 6:53 AM<br><b>To:</b> 'NFB of South Carolina Mailing List' <nfbofsc@nfbnet.org>; alcofsc@googlegroups.com<br><b>Cc:</b> Steve Cook <cookcafe@sc.rr.com><br><b>Subject:</b> [NFBofSC] Broccoli Cheese Soup Recipe<o:p></o:p></p></div></div><p class=MsoNormal><o:p> </o:p></p><div><p class=MsoNormal>How many people would be interested in starting a list to exchange recipes? <o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Broccoli Cheese Soup Recipe<o:p></o:p></p><p class=MsoNormal>This copycat Panera Broccoli Cheese Soup recipe is a quick lunch or easy dinner for chilly days<o:p></o:p></p><p class=MsoNormal>Course Dinner, Lunch <o:p></o:p></p><p class=MsoNormal>Cuisine American <o:p></o:p></p><p class=MsoNormal>Keyword broccoli cheese soup, broccoli cheese soup recipe, panera broccoli cheddar soup recipe <o:p></o:p></p><p class=MsoNormal>Prep Time 10 minutes<o:p></o:p></p><p class=MsoNormal>Cook Time 30 minutes<o:p></o:p></p><p class=MsoNormal>Total Time 40 minutes<o:p></o:p></p><p class=MsoNormal>Servings <o:p></o:p></p><p class=MsoNormal>– 6 people<o:p></o:p></p><p class=MsoNormal>Calories 336 kcal<o:p></o:p></p><p class=MsoNormal>Author Blair<o:p></o:p></p><p class=MsoNormal>Ingredients<o:p></o:p></p><p class=MsoNormal>list of 15 items<o:p></o:p></p><p class=MsoNormal>¼ cup salted butter<o:p></o:p></p><p class=MsoNormal>½ cup diced onion<o:p></o:p></p><p class=MsoNormal>¼ cup all-purpose flour<o:p></o:p></p><p class=MsoNormal>2 cups chicken broth<o:p></o:p></p><p class=MsoNormal>8 ounces chopped fresh broccoli florets (about 4 cups) (or substitute with 4 cups of thawed, drained frozen broccoli florets)<o:p></o:p></p><p class=MsoNormal>1 large carrot, peeled and coarsely grated<o:p></o:p></p><p class=MsoNormal>Pinch of sweet paprika<o:p></o:p></p><p class=MsoNormal>1 teaspoon Dijon mustard<o:p></o:p></p><p class=MsoNormal>¼ teaspoon hot sauce (optional)<o:p></o:p></p><p class=MsoNormal>4 ounces Velveeta cheese, cubed<o:p></o:p></p><p class=MsoNormal>1 cup (about 4 ounces) grated mild cheddar cheese<o:p></o:p></p><p class=MsoNormal>2 cups half-and-half or heavy cream<o:p></o:p></p><p class=MsoNormal>Salt and pepper, to taste<o:p></o:p></p><p class=MsoNormal>Optional garnish: chopped fresh parsley<o:p></o:p></p><p class=MsoNormal>For serving: baguette<o:p></o:p></p><p class=MsoNormal>list end<o:p></o:p></p><p class=MsoNormal>Instructions<o:p></o:p></p><p class=MsoNormal>list of 5 items<o:p></o:p></p><p class=MsoNormal>1. Melt butter in a large pot over medium heat. Add onion and cook, stirring regularly, until soft (about 5 minutes). Sprinkle flour over the onion and<o:p></o:p></p><p class=MsoNormal>cook, stirring constantly, for 1-2 minutes.<o:p></o:p></p><p class=MsoNormal>2. Slowly whisk in the chicken broth until incorporated. Add broccoli and carrots. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the<o:p></o:p></p><p class=MsoNormal>broccoli is tender, stirring occasionally. Remove from heat.<o:p></o:p></p><p class=MsoNormal>3. Season with salt, pepper and paprika.<o:p></o:p></p><p class=MsoNormal>4. Use an immersion blender to puree a small portion of the soup, leaving plenty of visible broccoli florets and carrots in the soup for a little bit of<o:p></o:p></p><p class=MsoNormal>texture.<o:p></o:p></p><p class=MsoNormal>5. Return soup to very low heat; whisk in the Dijon mustard, hot sauce (if using), Velveeta, cheddar, and half-and-half. Cook, stirring regularly, until<o:p></o:p></p><p class=MsoNormal>cheese is melted and soup is warmed through (about 5-7 more minutes). Do not boil. Ladle into individual bowls, garnish with fresh parsley, and serve with<o:p></o:p></p><p class=MsoNormal>warm, crusty baguette.<o:p></o:p></p><p class=MsoNormal>list end<o:p></o:p></p><p class=MsoNormal>Recipe Notes<o:p></o:p></p><p class=MsoNormal>• If you don’t have an immersion blender, you can puree about 1-2 cups of the soup in a regular blender and then return it to the pot with the rest of<o:p></o:p></p><p class=MsoNormal>the soup.<o:p></o:p></p><p class=MsoNormal>• For an even chunkier soup, don’t use an immersion blender at all and just leave the broccoli florets all whole.<o:p></o:p></p><p class=MsoNormal>• Fresh or frozen broccoli florets will work in this recipe. If using frozen broccoli, thaw and drain first.<o:p></o:p></p><p class=MsoNormal>• I prefer the way that the Velveeta melts into the soup and adds a thick, creamy texture. If you don’t want to use Velveeta, you can substitute with an<o:p></o:p></p><p class=MsoNormal>additional cup of cheddar cheese.<o:p></o:p></p><p class=MsoNormal>• Use a block of cheddar that you grate yourself — not a bag of pre-shredded cheese. The pre-shredded cheese will not melt as smoothly into the soup.<o:p></o:p></p><p class=MsoNormal>• Half-and-half or heavy cream give the soup the best rich and creamy texture. If you prefer, you can substitute with fat-free or low-fat half-and-half,<o:p></o:p></p><p class=MsoNormal>but the soup won’t be quite as thick.<o:p></o:p></p><p class=MsoNormal>• Do not boil the soup after you stir in the cream, or the soup may curdle.<o:p></o:p></p><p class=MsoNormal>Nutrition Facts<o:p></o:p></p><p class=MsoNormal>Broccoli Cheese Soup Recipe<o:p></o:p></p><p class=MsoNormal>Amount Per Serving (1 cup) <o:p></o:p></p><p class=MsoNormal>Calories 336 Calories from Fat 234<o:p></o:p></p><p class=MsoNormal>% Daily Value*<o:p></o:p></p><p class=MsoNormal>Fat 26g40%<o:p></o:p></p><p class=MsoNormal>Saturated Fat 16g100%<o:p></o:p></p><p class=MsoNormal>Cholesterol 78mg26%<o:p></o:p></p><p class=MsoNormal>Sodium 838mg36%<o:p></o:p></p><p class=MsoNormal>Potassium 423mg12%<o:p></o:p></p><p class=MsoNormal>Carbohydrates 15g5%<o:p></o:p></p><p class=MsoNormal>Fiber 2g8%<o:p></o:p></p><p class=MsoNormal>Sugar 4g4%<o:p></o:p></p><p class=MsoNormal>Protein 13g26%<o:p></o:p></p><p class=MsoNormal>Vitamin A 2830IU57%<o:p></o:p></p><p class=MsoNormal>Vitamin C 42mg51%<o:p></o:p></p><p class=MsoNormal>Calcium 360mg36%<o:p></o:p></p><p class=MsoNormal>Iron 1mg6%<o:p></o:p></p><p class=MsoNormal>* Percent Daily Values are based on a 2000 calorie diet.<o:p></o:p></p><p class=MsoNormal>From the seasoned mom<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p></div><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal style='margin-bottom:0in;line-height:normal'>Love is what’s in the room with you at Christmas if you stop opening presents and listen!<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><o:p> </o:p></p></div></body></html>