1 LB fresh broccoli, chopped
¾ cup onions, chopped
½ cup carrots, chopped
½ cup celery, chopped
1/2 LB butter
1 cup all purpose flour
1 qt. chicken broth
1 qt half and half or milk, warm or at room temperature
1/2 LB cheddar cheese
Steam broccoli until tender. While broccoli is being steamed, sauté onion, carrots and celery until tender. Set aside until ready for use.
Melt butter in a large stock pot over medium heat. Add flour to butter and cook 2-4 minutes stirring constantly. Add chicken broth, then bring to a boil and cook until thick. Turn heat down, then add half and half or milk. Stir in remaining ingredients. Season to taste. Simmer on low until cheese is melted and soup is hot.
This recipe is always a big hit at dinner parties and a favorite at our home. My all time favorite meal is a toss up between this soup and a big salad with breaded chicken strips. It’s easy to make and freezes well. This soup tastes best the day after it is made as it thickens slightly.