A FANTASTIC, super-flavorful, creamy rich soup with a little spice from crushed red pepper flakes and black pepper.  Sprinkle filled soup bowls with a little paprika for color.  Normally I like lots of black pepper in my soups, however, this was just right and I didn’t need to add any more to my bowl.

4 cups finely chopped broccoli florets (1 L)
4 cups homemade chicken stock (1 L)
8 oz regular cream cheese (250 g)
2-3 cups grated Cheddar cheese (500-375 mL)
1 cup whipping cream (250 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
1/tsp crushed red pepper flakes (1 mL)
2 tsp cornstarch, OR arrowroot (10 mL)
Paprika sprinkle

In large pot in boiling salted water, cook broccoli florets until tender, about 7 to 8 minutes.  Drain and set aside.

In same pot, pour chicken stock and add Cheddar cheese, cream cheese (cut into small pieces), whipping cream, salt, black pepper and crushed red pepper flakes.  Spoon out some of the soup into a small cereal bowl and stir in cornstarch, OR arrowroot powder until dissolved.  Add back to the pot and bring to a boil.

In blender, blend 1 cup (250 mL) cooked broccoli with 2 cups (500 mL) soup and add back to the pot along with the remainder of the broccoli.  Cook about 5 minutes more.  Serve in soup bowls with a sprinkle of paprika for color.

Yield:  9 cups (2.25 L)
1 cup (250 mL)
311.4 calories
13.7 g protein
26.1 g fat
1.3 g fiber
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