I have to quote Life In Grace, the blog where I found this recipe.   This soup will “make you take back all the lies you’ve spread about broccoli.”  I’ve never been a real fan of broccoli cheese soup, mainly because most recipes contain copious amounts of Velveeta.   This recipe is delicious! It’s just cheesy enough, and it’s not really thick.

 

Broccoli Cheese Soup

 

4 tablespoons butter

2 tablespoons olive oil

1 small onion, chopped

1 stalk celery, chopped

1/2 cup flour

2 cups half and half

4 cups chicken stock

1 large head fresh broccoli, chopped

freshly grated nutmeg, to taste

8 ounces freshly grated sharp cheddar cheese (the pre-shredded cheese doesn’t melt as well)

4 ounces gouda, shredded

salt and pepper to taste

 

In a dutch oven, cook onion and celery in butter and oil until onion is translucent.   Then, add flour and whisk over medium heat for 3-5 minutes.   Add the half & half and chicken stock and stir well.  Add the chopped broccoli, and cook over low heat for 20-25 minutes.   With an immersion blender, blend the broccoli until it’s the consistency you prefer.  Add salt and pepper and nutmeg.  Stir in the cheese, heat until melted and garnish with a little shredded cheese.