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1
Cut the broccoli florettes from the stems.
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2
Set aside.
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3
Roughly chop the stems, onion and celery.
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4
Heat a large soup pot over med hi heat.
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5
Drizzle oil in pan, once hot add broccoli stems, onions & celery.
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6
Cook until the broccoli starts to brown.
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7
Add chicken broth, S&P and simmer about 15 min, until vegetables are very soft.
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8
Remove veggie solids into a food processor, add 1-2 c cooking liquid and puree until very smooth.
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9
If you don't have a food processor you can use a blender or an immersion (stick) blender.
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10
Transfer the puree and the remaining cooking liquid to a large bowl.
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11
In the same pot melt the butter.
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12
Once melted add the flour and whisk well to make a roux. Cook roux about 3-5 min or until it smells nutty and takes on a light golden color.
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13
Slowly add milk, whisking well.
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14
This will be VERY thick.
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15
Add the puree/stock mixture to the thickened milk and stir well.
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16
Bring to a simmer.
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17
Add broccoli florettes and cook 10-15 min or until broccoli florettes are tender
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18
Remove soup from heat.
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19
Add shredded cheese and stir well until it melts.
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20
Adjust seasonings and serve.
