1 onion, chopped
2 celery stalks, chopped
1/2 stick butter
1/2 cup flour
1 large bunch of broccoli, cooked and separated into florets
1 large box chicken broth
1 1/2 cups 2% milk
1/2 cup cream or half and half
2 cups shredded cheese
salt and pepper, to taste

Sauté the onion and celery in the butter until translucent. Add half cup of flour. Stir vigorously and allow to cook a few minutes to eliminate the taste of the flour. Add broccoli and chicken broth. Heat for a few minutes, and add the milk and cream before it gets too hot. Add the cheese and salt and pepper to taste. Simmer for about an hour but don't let it boil. Stir often to prevent sticking. Before serving, puree with an immersion blender or in a blender,

Submitted by: Katherine Bailey