Submitted by: Darlene in BC Canada

STEP ONE: Chop up the broccoli

Cream of Broccoli Cheddar Soup
5 lbs broccoli (stems & florets)
3 onions, peeled & chopped
6 garlic cloves, peeled and chopped (or to taste)
1 Tbsp vegetable oil or butter (optional)
24 cups vegetable or chicken broth (Note)
Salt & Pepper to taste
Tabasco sauce to taste (Optional)

Cut the florets from the stalks and chop roughly. Chop the stalks up roughly also.

Note: Makes: 16 pints or 8 quarts

STEP TWO: Steam till tender crisp

Place them in a steamer and steam till just tender crisp.

STEP THREE: Process till fairly fine

Place all the broccoli into a food procesor and pulse until fairly fine.

STEP FOUR: Saute onions and garlic till translucent

Meanwhile mince the onion and garlic and saute in 1 Tbsp oil or butter until translucent.

STEP FIVE: Add all ingredients into stockpot and bring to a boil and simmer

Place 24 cups of broth into a large stock pot and add remaining ingredients. Bring to a boil over medium high heat. Reduce heat and simmer for 15 minutes.

STEP SIX: Ladle into jars and process

Ladle into hot jars leaving a 1” headspace. Process pints 60 minutes and quarts 75 minutes at 10 lb pressure. Adjust pressure according to altitude and style of canner.

STEP SEVEN: Just out of the canner and sizzling

Return the sauce to the pan, add the meatballs, and heat through.

STEP EIGHT: Add thickened cream and cheddar sauce to soup on reheat

ON REHEAT: To each pint of soup. Make a roux of 1 Tbsp butter and 1 to 2 Tbsp flour and add 1 cup of cream (or milk) and heat till hot and thickened, stir in 1/3 cup grated cheddar (or to taste) and stir till melted. (double for quarts) Gradually mix this into the pint of soup and heat over medium high heat stirring constantly until thickened and heated through.

NOTE: If using store bought chicken broth you may need to add a bit of chicken boullion. The stock should be pretty strong tasting because you will be adding more liquids on reheat. I use 2% in my soup but cream will make a richer soup.