Cream of Broccoli Soups

4 C water
4 C broccoli florets (raw)
2 T margarine/butter
1 onion chopped (*can omit if you don't have any, just add a bit of onion powder)
1 large stalk celery chopped (*I omit this if I don't have any)
1/3 cup flour
2 T chicken bouillon powder (add a little more if you feel it needs more taste)
2 1/2 C milk
1/4 t ground nutmeg (I add to taste - definitely more than 1/4...closer to 3/4 for a single recipe)
1/4 t black pepper

1/2 C shredded sharp cheddar cheese (for serving)

**Portion wise, I usually do 1.5 of this recipe...and that gives us 2 meals.

- Add water and broccoli and boil; reduce heat and cook for 3 min
- Drain but reserve all water
- In blender or food processor - blend half the broccoli until fairly smooth (I have to add some of the water to do this)
- Coarsely chop remaining broccoli and set aside
- In pot, melt butter and add onion and celery and cook for 3-4 min (until soft)
- Add flour, stir constantly for 1-2 min
- Add reserved water and chicken bouillon and boil, stirring constantly. Reduce heat to medium and simmer, stirring constantly until thickened
- Stir in milk, nutmeg, and pepper, processed and chopped broccoli and heat through. Adjust seasonings to taste

- Serve garnished with grate cheddar cheese (this is totally the highlight!! and we like to break up soda crackers in there too!)

All in all a very thick and hearty soup...make it as smooth or as chunky as you want based on how you chop your veggies. Its a winner around here!