2 small onions, shredded
2 broccoli heads, chopped
4 clove garlic, crushed
2 carrots, shredded
2 celery stocks, shredded
1 tbsp oil or butter (enough to saute veggies)
4 cup milk, warm
1/3 cup Flour
1/3 cup Butter
3 cup cheese, shredded
4 cup chicken stock
Salt/pepper to taste
In a larger pot add onions, garlic, carrots, and celery saute until tender. Then add broccoli and saute for another minute. Add your chicken stock and cover pot, bring to a boil for about 10 minutes (until broccoli is tender) – this is also a good time to warm your milk.
In another pot melt butter and add flour to make a roux. Cook for about 2 minutes then add warm milk and whisk until mixture thickens. Add your salt and pepper.
As soon as the roux thickens add the mixture to your veggies and stir. Add your shredded cheese.
If the soup is still not to desired thickness you could make a mixture of flour and cold water and add to the soup to thicken up. Keep the pot on low and let simmer for about 15-20 minutes.
Garnish with some of the celery leaves or parsley
Note: if you prefer a thicker soup you could substitute some or all of the milk for 10% cream