<html><head><meta http-equiv="content-type" content="text/html; charset=utf-8"></head><body dir="auto">I would like to exchange recipes as well!<div><br><br><div dir="ltr">Lauran E. Martin<div><span style="font-size: 13pt;">803-389-6569</span></div><div>lauranmartin1967@icloud.com</div><div><br></div></div><div dir="ltr"><br><blockquote type="cite">On Dec 21, 2020, at 12:42 PM, Mike and Jean via NFBofSC <nfbofsc@nfbnet.org> wrote:<br><br></blockquote></div><blockquote type="cite"><div dir="ltr"><meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1">
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</o:shapelayout></xml><![endif]--><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><span>_______________________________________________</span><br><span>NFBofSC mailing list</span><br><span>NFBofSC@nfbnet.org</span><br><span>http://nfbnet.org/mailman/listinfo/nfbofsc_nfbnet.org</span><br><span>If you would like to make a tax deductible donation to any of the following within the NFB of SC, please click the below link. NFB of SC, Federation Center of the Blind, Chapter, or Division. Your support is appreciated!</span><br><span>http://nfbofsc.org/donations/</span><br><span>To unsubscribe, change your list options or get your account info for NFBofSC:</span><br><span>http://nfbnet.org/mailman/options/nfbofsc_nfbnet.org/lauranmartin1967%40icloud.com</span><br></div></blockquote></div></body></html>