Creamy Deliciousness

I received an email from my cousin yesterday saying she's looked high and low on my blog and Facebook and she remembers that I made Broccoli Cheese Soup this winter and wanted the recipe. I too, looked high and low and realized...Oops! I never posted it!

So here it is! The "cream of the crop."

INGREDIENTS:

2 tablespoons butter
1 small onion, finely diced (I added green onion for looks)
1 stalk celery, finely diced
3 cloves garlic, minced
2 cups broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
2 cups milk
1/2 cup flour
1 cup grated cheddar cheese (My preference is that Velveeta will give it a more smooth texture)
I also added shredded carrots to the recipe too-I didn't measure
Salt and white pepper

DIRECTIONS:

1) Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft.
2) Add garlic, cook for another minute.
3) Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.
4) Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently.
The soup will thicken (yay starch!) and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with toast.