3 tablespoons butter
3 cloves garlic
3 stalks celery, coarsely chopped (about 1/4 inch)
2 lb. broccoli, cut into large florets
1 quart / 4 cups low-sodium chicken stock
12 ounce evaporated milk (1 can)
1 cup grated cheddar cheese
3 tablespoons flour
fresh ground pepper
In bottom of large soup pot, saute garlic and celery in butter over medium heat until softened but do not brown. Add broccoli and chicken stock (stock may not cover). Bring to a boil, then reduce heat to low and simmer until broccoli is quite tender, but not cooked to mush, about 20 minutes.
Puree broccoli and broth in food processor. If desired, remove a few pieces of broccoli before pureeing and add back in when finished. Pour puree back into soup pot. Blend half the evaporated milk and flour separately. Add flour/milk mixture to soup along with cheddar cheese, reserving some cheddar cheese for garnish. Bring soup barely to a boil while stirring. Soup should now have a moderately thick consistency. Add remaining milk, mixing with more flour if necessary to bring soup to desired consistency. I personally don’t find more flour necessary. I also enjoy a thinner cream soup.
When soup has thickened, remove from heat or put on VERY low heat so that milk doesn’t ‘break’. If necessary, gently reheat small batches in saucepan or in microwave. Soup will keep for 3-4 days in refrigerator. Makes about 8 servings.