Cheese Cream of Broccoli Soup

I am currently serving in Iraq now. I'm on a small FOB where I cook for a small ARMY/NAVY I am currently running a 30 day menu it change based on availability of food and request. I get the food from class 1 supply, local purchase and some item from home. So it fun to figure out how to make some items. Someone told me that this soup reminded him of home. That is a good thing when you can make someone think that they are at home with your cooking. Food is a VERY BIG for moral. If you cook crappy food then everyone is in a crappy mood.

Cheese Cream of broccoli soup
Makes 64 - 1 cup servings

6 litters Whole Milk, UHT, Boxed
3.7 litters Water
10 pounds broccoli* (separated) 6 cups tops
8 ounces margarine
1.5 cups flour*
1.5 tablespoons salt *
3 tablespoons black pepper *
4 tablespoons crushed red pepper*
1 tablespoon garlic powder *
12 ounces parmesan cheese *
2 pounds cheddar cheese, graded *
16 ounces Roasted Garlic Instant mashed potatoes (dry)

1) Trim broccoli cut trunk in small pieces, set aside 6 cups of tops for later use in step 5

2) Cook broccoli steams and pieces in milk, when soft, place in blender and puree. Blend in batches. Be careful when blending with hot liquids, Fill blender jar half-full and place a towel over the lid. Place back in pot and add water and spices bring to a simmer.

3) Combine the butter and flour to make a Beurre Manié (kneaded butter)

4) Wisk in Beurre Manié, then Wisk in instant mashed potatoes mix, rain in slowly to prevent clumps bring to a low boil for 5 min make sure you use a rubber spatula to scrap the bottom to prevent from burning

5) Remove from heat add remaining broccoli tops wait 5 min and mix in the cheese.

6) Adjust the seasoning to taste

*APPROXMATE MESUREMENT

Per Serving :215 Calories; 13g Fat (51.5% calories from fat); 11g Protein; 15g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 439mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.