Ingredients

• 1/2 yellow onion, chopped
• 2 tablespoons butter
• 2 stalks celery, remove ribs and chopped
• 6 cups chicken broth
• 1 head of fresh broccoli & 16 oz. frozen broccoli
• Roux (equal parts butter & flour, cooked until slightly thickened)
• Salt and fresh ground pepper to taste
• 2 cups half and half
• Shredded cheese for garnish

Directions

1. Cook onions & celery in butter until softened.
2. Add broccoli & broth, simmer 15 minutes until soft (it will be breaking apart!)
3. Meanwhile, prepare your roux in a separate pan and add to soup, along with salt, pepper to taste and your half & half. Let it simmer for a bit, allowing it to thicken and disk all along.
4. When ready, serve at your convenience (including cheese).