8 tbsp. butter
2 stalks of celery, finely chopped
2 carrots, peeled and finely chopped
1 small onion, finely chopped
1 cup chopped fresh cauliflower
1 cup finely chopped broccoli
1 clove of garlic, crushed and minced
½ cup all-purpose flour
3 cups chicken broth
salt and pepper to taste
2 ½ cups milk
2 cups grated Cheddar cheese
1 tbsp. Worcestershire sauce
Melt butter in a Dutch oven or heavy soup pot over medium heat; add celery, carrots, onion, cauliflower, broccoli and cook for about 5 minutes, stirring constantly. Add flour; stir and cook for about 3 minutes. Slowly add the chicken broth, salt and pepper; stir until the mixture is completely blended. Cover and simmer over very low heat for about 20 minutes. Add the milk, cheese and Worcestershire sauce. Cook over low heat for about 10 minutes. Soup may be served hot after cooking or refrigerated for several hours to allow the flavors to blend. Reheat in a double boiler to prevent scorching. Serves 6.
