Broccoli Cheddar Soup

In a large stockpot (I started with a 5-quart pot and ended up using a 9-quart pot), melt butter and add the celery, onions, carrots, 1 teaspoon salt, and pepper. Sauté on medium for 10 minutes or until they are tender.

Add the flour and stir to incorporate. Cook for 1 minute.

Add the milk, broccoli, nutmeg and bring to a boil. Reduce to a simmer and cover. Simmer covered for 30 minutes.

Next, using an immersion blender, blend the soup until all the broccoli is cut into teeny pieces and the soup is smooth-looking.

If you don’t have an immersion blender, you may blend the soup in small batches in a regular blender or food processor. Be careful—it’s hot.

Taste the soup at this point for seasonings and add more salt and pepper if needed. I used the remaining 1 teaspoon salt at this point.

Add the cheese and stir until it is melted and incorporated.

Serve with warm crusty French bread. Makes 8 large bowls.

Enjoy!