Broccoli Cheese Soup

• 2 lbs. broccoli
• 4 cups water
• 2 tsp. virgin olive oil
• 1/2 medium white onion, diced
• 4 Tbsp. all-purpose flour
• 2 cups fresh milk
• 1/2 tsp. salt
• 8 ounces low-fat cheddar cheese, shredded

Steps:

1. Cut the crowns of the broccoli. Divide into small flowerets, set aside.
2. Peel the stems until the tender center is exposed. Dice . Place them in a stock pot with the four cups of water on high and boil until tender about 30 minutes and the water will be reduced by about half.
3. steam the flowerets until bright green, but still slightly tender. After cooling, finely chop. puree soft steam in a blender until smooth.
4. heat the olive oil in a medium stock pot and add the onions. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir well.
5. Add the pureed broccoli stems and half of the chopped broccoli flowerets and salt.
6. As the soup thickens, blend it again, using a blender or stick blender. Add the remaining finely chopped broccoli flowerets and stir.
7. reheats the soup, add the cheese in 3 batches and allow it to melt.
8. Cook for about 15 minutes and serve.

Serve with French Bread.