1 bunch broccoli
1/2 c. chicken broth
1/2 c. milk
1 tbsp. cornstarch
1 tbsp. butter
3/4 c. grated sharp Cheddar cheese
1 tbsp. sherry
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. paprika

Peel and chop broccoli florets. Place into steamer basket sitting in pot filled with 1 inch boiling water. Steam until tender-crisp. Combine broth and milk in a 2 quart pot and heat until bubbles appear at edge. In a cup, dissolve cornstarch in 2 tablespoons broth.

Remove milk and broth mixture from heat, whisk in cornstarch mixture and return pot to low heat, cooking and whisking for 1 minute. Add remaining ingredients, except broccoli, to the milk and broth mixture and cook over low heat until blended. Combine broccoli with milk and cheese base in food processor until just blended but still lumpy. Yields 4-5 cups.