2 lg. broccoli stalks (about 1 1/2 lbs. total)
2 1/2 c. sm. cauliflower florets
3 tbsp. butter
2 med onions, finely chopped
2 tbsp. chopped fresh parsley leaves
1/2 c. all purpose white flour, divided
3 c. water
2 chicken bouillon cubes
4 c. whole or lowfat milk
1/2 tsp. salt, or to taste
1/2 tsp. white or black pepper, preferably freshly ground
Pinch of ground nutmeg
12 oz. grated or shredded very sharp Cheddar cheese (about 3 c.)

Trim the florets from broccoli stalks; reserve stems. Coarsely chop florets. Using vegetable peeler or sharp knife remove and discard tough outer layer from reserved broccoli stems. Cut stems crosswise into 1/8 inch thick slices. Set vegetables aside.

Melt butter in 4-5 quart pot over medium high heat. Add onions and parsley and cook, stirring, for 4-5 minutes, or until onions are limp but not browned. Using a wooden spoon stir in 2 tablespoons of the flour until thoroughly incorporated and smooth. Gradually stir the water and then the bouillon cubes into the pot. Bring mixture to boil. Stir in reserved broccoli and cauliflower. Lower the heat and simmer, uncovered, for 5 minutes. Stir in milk, salt, pepper and nutmeg and let the mixture return to a simmer.

In a large bowl, combine all but 1/4 cup of the grated cheese (Velveeta melts up much nicer) with the remaining flour and toss until cheese is evenly coated with flour. Stir the cheese flour mixture into the pot. Cook, uncovered, stirring frequently, for 3-4 minutes longer, or until cheese melts and the soup thickens slightly and is piping hot but not boiling. Sprinkle the soup with the remaining grated cheese and serve immediately.

The soup may also be served reheated. Rewarm over low heat, stirring frequently; do not let it come to a boil. Makes 6-7 servings.