1 1/2 lbs. (1 lg. head) broccoli
2 c. water
1 lg. stalk celery (optional)
1 med. onion, diced (optional)
1 tsp. lemon juice
4 tbsp. butter
4 tbsp. flour
2 1/2 c. water
1 sm. whipping cream, unwhipped
2 chicken bouillon cubes
3/4 tsp. salt (optional)
1/8 tsp. pepper
1/2 lg. box Velveeta cheese

Add finely chopped broccoli, onion, celery and lemon juice to 2 cups boiling water. Cook until tender. Do not drain, mash slightly. Heat butter in 3 quart pan, blend in flour, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in the 2 1/2 cups of water, heat to boiling, stirring constantly. Add broccoli mixture, salt (optional), pepper and bouillon cubes. Heat again just to boiling, cut up 1 pound Velveeta cheese, add to mixture and heat to melt cheese. Add cream. Do not boil.