Recipe
650 Best Food Processor Recipes by George Geary & Judith Finlayson
1st Oct 2010 Posted in: Recipe, Review Comments Off on 650 Best Food Processor Recipes by George Geary & Judith Finlayson

Everything you ever wanted to know about your food processor, but were afraid to ask.  The 650 Best Food Processor Recipes is not a book, it’s an encyclopedia, and a wonderful way to utilize that $200 piece of equipment gathering dust on your counter top.  They cover everything from sauces to yeast breads, and give you step by step instructions on how to use the processor to make culinary magic.

Because it is Fall, and Miss Mama Mandy thinks soup is a great excuse to eat more bread, she selected George and Judith’s Broccoli and Cheddar Cheese Soup to try at home.  It did not disappoint.

You will see that Mandy took a few liberties (frozen broccoli, and Mexican shredded cheese instead of cheddar).  She also added extra broccoli which made a thicker soup.  She likey the thick soup.  This would also be amazing on a baked potato.

The Goods
Before The “Process”
Ready To Eat!
Broccoli and Cheddar Cheese Soup
1 onion, quartered
4 cloves garlic

1 tbsp oil
Pinch cayenne pepper
Pinch freshly ground pepper
1 can (10 oz) condensed Cheddar Cheese soup, undiluted
1 tbsp Dijon mustard
3 cups chicken or vegetable broth
4 cups broccoli florets
8 oz Cheddar cheese

In work bowl fitted with metal blade, pulse onion and garlic until finely chopped, about 10 times, stopping to scrape down sides as necessary.

In a large saucepan or stockpot, heat oil over medium heat.  Add onion and garlic and cook, stirring, until softened, about 3 minutes.  Add cayenne, and black pepper, to taste, and cook, stirring, for 1 minute.

Add soup and mustard, stirring, until smooth.  Gradually stir in broth.  Add broccoli and bring to a boil.  Reduce heat to low and simmer until broccoli is tender, about 10 minutes.

Meanwhile, in a clean work bowl fitted with shredding blade, shred cheese.  Transfer to a bowl and set aside (you can also use pre-shredded cheddar; you will need 2 cups).

Replace shredding blade with metal blade.  Place strainer over a large bowl and strain soup.  Transfer solids to work bowl and add 1 cup of the liquid.  Puree until smooth.  Return pureed solids to saucepan over low heat and stir in remaining liquid.  Add reserved cheese, 1/2 cup at a time, and stir until smooth, being careful not to let the mixture boil.  Taste and adjust seasoning.  Ladle into warm bowls.  Serve piping hot.

To top it all off, when George stopped by the studio he not only left Denise his book, he brought these unbelievable cake pops.  After a light lunch of chicken, avocado and buffalo mozzarella sandwiches, and an entire bag of potato chips, Denise, Cindie, and Miss Mandy could NOT stop eating them.  Mandy has the excuse of eating for two…Cindie and Denise are still trying to come up with a good reason.  Delish, George!  Don’t ever give us the recipe, or we’ll have to buy a bigger studio.

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