Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Chicken broth |
| 1 medium | Broccoli -- (3 cups |
| \N \N | Chopped) |
| ½ cup | Celery -- chopped |
| 2 tablespoons | Butter or margarine |
| 4 tablespoons | Flour |
| ½ teaspoon | Salt |
| \N \N | Fresh ground pepper |
| 4 cups | Milk |
| 1 cup | Cheddar cheese -- shredded |
In medium saucepan, bring broth, broccoli and celery to a boil over high heat. Reduce heat to medium and simmer until broccoli is tender, about 5 to 10 minutes. Stir once or twice. If you want a smooth soup, puree broccoli in a blender. Meanwhile, melt butter in a large saucepan over medium heat. Stir in flour, salt and pepper to taste; cook for 1 minute. With a whisk, add milk gradually, beating constantly to prevent lumping. Bring to a boil and add broccoli and its liquid. Remove from heat and stir in cheese. Ladle into individual bowls.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:16) (159) Fido: Cooking