Creamy Broccoli Cheese Soup

• 3 heads broccoli including stems
• 4 cups chicken stock you do use homemade, right?
• 2 cups milk
• 1 small onion
• 1 rib celery
• 3 teaspoons butter
• 1/2 cup flour
• 8 ounces cheddar cheese shredded, optional
• oil drizzle of

1. Cut the broccoli florettes from the stems.
2. Set aside.
3. Roughly chop the stems, onion and celery.
4. Heat a large soup pot over med hi heat.
5. Drizzle oil in pan, once hot add broccoli stems, onions & celery.
6. Cook until the broccoli starts to brown.
7. Add chicken broth, S&P and simmer about 15 min, until vegetables are very soft.
8. Remove veggie solids into a food processor, add 1-2 c cooking liquid and puree until very smooth.
9. If you don't have a food processor you can use a blender or an immersion (stick) blender.
10. Transfer the puree and the remaining cooking liquid to a large bowl.
11. In the same pot melt the butter.
12. Once melted add the flour and whisk well to make a roux. Cook roux about 3-5 min or until it smells nutty and takes on a light golden color.
13. Slowly add milk, whisking well.
14. This will be VERY thick.
15. Add the puree/stock mixture to the thickened milk and stir well.
16. Bring to a simmer.
17. Add broccoli florettes and cook 10-15 min or until broccoli florettes are tender
18. Remove soup from heat.
19. Add shredded cheese and stir well until it melts.
20. Adjust seasonings and serve.

broccoli including stems, chicken stock, milk, onion, celery, butter, flour, cheddar cheese, oil drizzle

Taken from www.yummly.com/recipe/Creamy-Broccoli-Cheese-Soup-1653188 (may not work)