2 tablespoons butter
1 onion , chopped
1 garlic clove , chopped
1 stalk celery , chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup cheddar cheese, shredded
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. Add broccoli and broth; cover and simmer for 10 minutes. Purée soup (I use a hand blender) or mash with potato masher. Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Add cheese; stir until melted. Season with pepper and serve.
From Food.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2012.