Cesar, this is hands down the best cream of broccoli soup I have ever had.
I really don’t know what else to say, you have to try it!
Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
1 ½ tablespoon mustard seeds *optional*
1 955ml container chicken broth
8 cups broccoli florets, chopped (you can chop up the thick stem too, just remove the tough skin first)
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups sharp or old cheddar cheese, shredded
ground black pepper to taste
Melt 2 tablespoons butter in medium-sized stock pot, and sauté onion, celery and mustard seeds until tender. Add broccoli and broth, cover and simmer for 20-25 minutes, making sure the broccoli is soft.
Use an immersion blender to blend up the soup. I left a few chunks but feel free to puree it if that is what you like.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour to make a roux (dough-like substance). Add the milk very slowly while whisking the whole time. Whisk until thick and bubbly then add to the soup. Stir in cheddar cheese, making sure that it melts in all the way. Season with pepper and serve in your favourite soup bowl with a sprinkle of cheddar cheese on top.