Broccoli Cheese Soup

This was sooooo good. One of my all time faves. Sooo good.


4-5 cups broccoli
1/2 onion, minced
2 cloves garlic, minced
1 stalk celery, minced
2 cups chicken broth
1 cup milk
1 cup half and half
4 T butter
1/4 cup flour
1 1/2 cups grated sharp cheddar
Dash of freshly ground nutmeg
S&P


Separate broccoli florets from stems, so that there is barely any trunk on each mini tree. Think spoon size florets. Mince stems, and saute in olive oil, along with onions, celery and garlic for about 7-8 minutes, or until onions are translucent. Remove from pan and set aside to cool. Melt butter in soup pot and slowly whisk in flour to make a roux. Cook for 3-5 minutes, or until dark blond. Slowly whisk in milk, half and half, and broth. Bring to a simmer, uncovered, for 8 minutes. While that is cooking, puree broccoli stems/onion/celery/etc. mixture (technically this is optional). Add to soup, along with broccoli florets, and cook at a low simmer for another 12-15 minutes, or until florets are tender. Stir in the cheese. Season with dash of nutmeg and S&P as needed.