3 tablespoons unsalted butter
1 cup onion, chopped
1/2 cup celery, chopped
4 cups broccoli florets, chopped coarsely
1/3 cup all purpose flour
4 cups vegetable broth
2 cups milk
2 cups grated cheddar cheese
1 teaspoon prepared Dijon mustard
1/4 teaspoon freshly grated black pepper
salt to taste
- In a large soup pan, melt the butter over medium heat and add the onion, celery, and broccoli, stirring until tender, about 5 minutes. Then sprinkle the flour of the top and stir well to blend. Continue to stir constantly until the flour is cooked without burning it, about 3 minutes.
- Gradually add in the broth and milk, stir until smooth. Cook until the vegetables are tender, about 8 to 10 minutes.
- Transfer to a food processor or blender and puree in batched until smooth. Return the soup to the pot and return to a very low simmer. Stir in the cheese in batches, allowing each batch to melt before adding more. Do not allow the soup to boil or the cheese will break down.
- Add the Dijon mustard, pepper and salt to taste prior to serving. Enjoy.