| 1 | bunch | broccoli
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| ½ | c. | vegetable (or chicken) broth
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| ½ | c. | milk
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| 1 | tbsp. | cornstarch, dissolved in 2 tbsp. broth
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| 1 | tbsp. | butter or margarine
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| ¾ | c. | (2 oz.) grated cheddar cheese, lightly packed
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| 1 | tbsp. | sherry
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| ½ | tsp. | salt
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| | freshly ground pepper, to taste
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| | freshly grated nutmeg, to taste
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| | a few shakes paprika
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| | additional broth, optional
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| - Separate the broccoli into flowerets and stalks.
- Peel the stalks with a knife or vegetable peeler.
- Dice the stalks, chop the flowerets.
- Bring a 2 ½-quart saucepan ¾ full of water to a boil.
- Immerse broccoli, and boil, uncovered, until tender but crisp, about 8 minutes.
- Drain and set aside.
- Meanwhile, heat the broth with the milk until bubbles appear at the edge of the pan.
- Remove the pan from the heat and whisk in the dissolved cornstarch.
- Return to low heat and cook, whisking, about 1 minute.
- Whisk in the butter, cheese, sherry, salt, pepper, nutmeg, and paprika.
- Cook over low heat until well blended, about 2 minutes.
- Combine broccoli with cheese mixture in a food processor or in batches in
a blender.
- Taste for seasoning; overseason if serving chilled.
- Thin with additional chicken broth if soup is too thick.
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