Broccoli Cheese Soup - cooking recipe

Ingredients

1 1/2 lb. (1 large head) broccoli
2 c. water
1 large stalk celery (optional)
1 medium onion, diced (optional)
1 tsp. lemon juice
4 Tbsp. butter
4 Tbsp. flour
2 1/2 c. water
1 small whipping cream (unwhipped)
2 chicken bouillon cubes
3/4 tsp. salt (optional)
1/8 tsp. pepper
1/2 large box Velveeta cheese

Preparation

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.