Broccoli Cheese Soup For The Soul - cooking recipe

Ingredients

2 cups low sodium chicken broth
3 cups chopped broccoli (, peeled stems included)
1/2 cup chopped celery
2 tablespoons butter
4 tablespoons flour
salt, to taste
freshly ground black pepper, , to taste
4 cups low-fat milk (don't use skim, though)
1/2 cup sharp cheddar cheese, grated

Preparation

In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
Stir occasionally.
Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
(It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
If you want a smooth soup, puree broccoli in blender.
Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
Remove from heat and stir in cheese.
Serve immediately.