I had the best roommates in College!  They were fantastic girls and I learned so much from them.  We took turns each week cooking for the whole apartment and came away with many wonderful new recipes.  Here is one of them.  It’s a soup I love to make because it has broccoli in it and doesn’t have a bunch of cream.  I feel like it’s somewhat healthy for me!  The only draw back is it never looks appetizing as leftovers (and this recipe makes a TON.  I always forget and make a full recipe when we’d be good with half or third)  But once you heat it up again and taste it, you forget how much convincing you had to do get it on the table again.

Broccoli-Cheese Soup

1 1/2 pounds broccoli
2 cups water
1 large stalk celery, chopped (about 3/4 cup)
1 medium onion, chopped ( about 1/2 cup)
3 Tbsp. butter
3 Tbs. flour
2 1/2 cup water
3 cubes chicken bouillon
2 cups grated cheddar cheese
1 tsp. salt
1/8 tsp. pepper
4 cups milk

Wash and cut broccoli into 1-inch pieces.  Put in pan with 2 cups water, celery, and onion.  Bring to boil.  Reduce heat and cook until tender, about 10 minutes.  Pour liquid into blender, and blend until somewhat smooth.

Melt butter in saucepan.  Stir in flour until smooth.  Add water and bouillon cubes.  Bring to boil over medium heat, stirring constantly.  Boil and stir over low heat for one minute.  Remove from heat and add cheese.  Stire until melted.  Add vegetable mixture, salt, pepper, and milk.