Cream of Broccoli Soup

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• Josh asked me recently to make Broccoli Soup. The only time I've ever made it was out of a Campbell's Tetrapak, and the salt content in that is staggering. 
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I hunted around to find a recipe that contained ingredients that I had and found something that sounded easy enough. Was it ever! the hardest part of this recipe was chopping the broccoli! Josh had two bowls and is looking forward to it for his lunch tomorrow too. He specified that he wants the cheese on the side so he can add it later... that it HAD to be like that or it wouldn't be right.

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 6-8 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• salt and ground black pepper to taste

garnish with shredded old cheddar cheese

1. Melt 2 tablespoons butter in medium sized stock pot, and cook onion and celery until tender
2. Add or prepare and add broth. I love Epicure Selections chicken bouillon, so that was 3 cups water and three tablespoons of bouillon. Add broccoli, and cool until the broccoli is tender
3. Fill blender half way with soup, taking care to have enough liquid with the broccoli to allow it to blend. Puree in batches and return to pot.
4. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with salt pepper, garnish with shredded cheese and serve.