Cream of Broccoli Soup

• 4 cups water
• 4 cups broccoli florets
• 2 tablespoons margarine
• 1 onion, chopped
• 1 large stalk celery, chopped
• 13 cup all-purpose flour
• 2 tablespoons chicken bouillon powder
• 2 12 cups whole milk
• 14 teaspoon ground nutmeg
• 14 teaspoon ground black pepper
• 12 cup shredded sharp cheddar cheese

1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes.
2. Drain, reserving all of the water.
3. In a food processor or blender, process half the cooked broccoli until fairly smooth.
4. Chop remaining broccoli and set aside.
5. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft.
6. Stir in flour; cook, stirring constantly for about 1 to 2 minutes.
7. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly.
8. Reduce heat to medium; simmer, stirring constantly until thickened.
9. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through.
10. Adjust seasonings to taste.
11. Serve garnished with grated cheddar cheese.
12. My adjustment to the recipe -- (I used the stalk and the florets, I also used half and half instead of whole milk)
13. Tip -- if you use the stalk, make sure you peel the stalk with a potato peeler.

water, broccoli florets, margarine, onion, stalk celery, flour, chicken bouillon powder, milk, ground nutmeg, ground black pepper, cheddar cheese

Taken from www.food.com/recipe/cream-of-broccoli-soup-413249 (may not work)