This is my original recipe that was inspired by a regular creamy broccoli soup recipe.
2 Tb. Butter
1 med. onion, chopped
2-3 stalks celery, chopped
2 cloves garlic, minced
Saute together until starting to tenderize. Then ADD:
4 c. chicken stock
8-9 c. broccoli, chopped (I include some of the stalk)
Boil until broccoli is tender - 10-15 minutes. Then puree all or part (we prefer part) in blender or using an immersion blender.
In a separate saucepan:
3 Tb. butter
3 Tb. flour
2 c. milk
2 c. shredded sharp cheddar cheese (can use whatever cheese you like)
Cook butter and flour for 1-2 minutes then slowly add milk. Whisk together and add cheese. Cook until thickened and cheese is melted. ADD to the broccoli pot. Season with:
1 - 1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. or less of fresh ground nutmeg (can use powdered)
Serve w/baquette or other bread.