Broccoli-Cheddar Soup(This Will Serve 6 To 8 People)

• 4 c. chicken broth
• 1 medium onion, pureed
• 1 clove garlic, minced
• 4 stalks celery with leaves, pureed
• 1 large broccoli, diced (peel the stems first)
• 1/2 c. flour
• 1 stick butter or margarine
• 2 c. light cream or condensed skim milk
• 2 c. grated New York sharp Cheddar
• salt and white pepper to taste

1. Place stock, pureed onion, celery, garlic and broccoli together and boil.
2. Cook until the broccoli is tender.
3. Prepare roux (butter and flour) and cook for 10 minutes.
4. Add the roux gradually to the simmering stock.
5. Stir with a whip until it thickens.
6. Cook low for an additional 10 minutes.
7. This can be stopped at this point if you want.
8. Add the cream and Cheddar Cheese to the hot soup, a little at a time, until the cheese has melted in.
9. Add salt and pepper last.

chicken broth, onion, clove garlic, stalks celery, broccoli, flour, butter, light cream, grated new, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432522 (may not work)