1 (10 oz.) pkg. frozen chopped broccoli
Milk
1 thin slice lemon
2 slices onion
2 whole cloves
2 peppercorns
1 bay leaf
3/4 tsp. salt
1/4 c. butter
1/4 c. flour
1 1/2 c. (6 oz.) shredded Cheddar
1 1/2 c. light cream or half & half

Cook broccoli according to package directions; drain, reserving liquid. Add sufficient milk to liquid to make 3 cups.

In saucepan, combine milk mixture, lemon, onion, cloves, peppercorns, bay leaf and salt. Scald; remove from heat and allow to stand 15 minutes. Strain.

In a 2-quart saucepan, melt butter; blend in flour. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened; cook 2 additional minutes. Stir in Cheddar cheese until melted. Add broccoli and cream. Heat, stirring occasionally. (DO NOT BOIL.) Sprinkle with nutmeg.

Serve with crackers, French bread, etc. Yield: approximately 6 2/3 cups. This is a very tasty soup and well worth the extra effort for something special!