Gail'S Broccoli Cheese Soup

• 1 quart Chicken Broth
• 1 head Broccoli (see directions below for prep)
• 1 Onion, peeled and diced
• 3 stalks Celery, peeled and diced
• 2 Patty Pan Squash, peeled, seeded, and diced
• 2 cloves Garlic, peeled and crushed
• 6 tablespoons Butter
• 2 tablespoons Olive oil
• 1/2 cup Flour
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 quart Milk
• 2 cups Sour Cream
• 1 can Cream of Chicken Soup
• 3 cups Shredded Cheddar Cheese

1. 1. Chop vegetables. For broccoli, cut off florets, set aside 1/2 (the prettiest ones). Peel stem and chop. Put broccoli stem pieces and all other vegetables into a large pot with with a lid. Add chicken broth. Cover and bring to a boil. Cook until vegetables are soft. Puree with hand blender. Continue to cook over medium low heat for next steps.
2. 2. Make roux. Melt butter in small pot. Add olive oil and flour. Stir well until smooth. Add salt and pepper, and stir until thick and smooth.
3. 3. Add roux to vegetable pot. Whisk until smooth. Stir in broccoli florets. Cover and cook 5 minutes.
4. 4. Whisk together milk, soup, and 1 cup sour cream. Stir into soup briskly. Add shredded cheese and stir. Heat 5 minutes, until cheese is melted, and serve with a dollop of sour cream on top.

chicken broth, broccoli, onion, stalks celery, pan, garlic, butter, olive oil, flour, salt, pepper, milk, sour cream, cream of chicken soup, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/gails-broccoli-cheese-soup-59dbaaf47471fd454a29cf37 (may not work)