Broccoli Cheese Soup

By Emcneil

Ingredients

• 1 head broccoli - large
• 1/4 cup butter
• 1 onion - small
• 1 clove garlic
• 1/4 cup flour
• 2 cups chicken broth - or vegetable
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups milk
• 2 cups cheese - of choice

Preparation

Step 1

Rinse and spoon size chop one head of fresh broccoli. I discarded the stalk. This should be about two cups.
Mince a small or 1/2 of a medium onion. Over medium high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
Add broccoli and cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
Add two cups of cheese of choice. I used sharp cheddar and some Velveeta. Simmer another 5 minutes and serve.