Broccoli Cheese Soup

• 1 head Broccoli, Chopped
• 4 Tablespoons Butter
• 1 whole Carrot, Diced
• 1 whole Rib Of Celery, Diced
• 1 whole Medium Onion, Diced
• 1 teaspoon Garlic, Minced
• 1/2 cups White Wine
• 3 Tablespoons Flour
• 1 can 15 Oz Chicken Stock
• 1 block 8 Oz. Sharp Cheddar Cheese
• 1/2 cups Shredded Swiss Cheese
• 1/2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Ground Pepper, Or To Taste
• 1 cup Milk

1. Chop the head of broccoli and (in your vegetable steamer or a microwave steamer bag) steam it just until it turns bright green...about 2 minutes. Drain the broccoli into a colander and run cold water over it to stop the cooking and set the color.
2. Heat the butter in a pot. Saute carrots, celery and onion for about 5 minutes over medium heat. Add the garlic and saute for about one minute. Add white wine and allow to reduce for 2 minutes. Stir in the flour and coat the vegetables with it. Cook while stirring for about one minute. Pour in the stock and the steamed broccoli and stir until thick and bubbling, between 3 and 5 minutes.
3. Once the soup thickens a bit, pour soup into a blender and puree. Make sure all the broccoli and other vegetables are very small. You want as smooth a puree as you can get, and it should be a pretty green.
4. Pour soup back into the pot you were using (why dirty another one?), and bring up to a slow simmer. Add the cheeses, salt and pepper and stir until the cheeses are melted into the soup. It will be fairly thick. If you like it this way, stop now. If you want it a little thinner, add the milk. If you add the milk, let it heat through and you are ready to serve. Goes wonderfully with a good chunk of French bread.

broccoli, butter, carrot, rib of celery, onion, garlic, white wine, flour, chicken, cheddar cheese, swiss cheese, salt, ground pepper, milk

Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-3/ (may not work)