Here's a healthy way to use broccoli, perfect for a wet, cold day. The broccoli adds plenty of fiber, minerals, and vitamins to any meal, and a touch of Cheddar Cheese makes it a real treat. Serves 6-8.

Ingredients:

• Half bunch or so of celery
• 1/4 c. olive oil
• 1/4 c. flour
• 4 to 8 oz. cheddar cheese
• 1 tsp. salt
• 1/4 c. cream, if desired
• 1 or 2 broccoli crowns, chopped fine

In pressure cooker or med. pot, in enough water to cover, cook until quite soft and tender: > Half bunch or so of celery, peeled of outer strings, cut in 4" chunks 

Reserve broth. Process (or blend) the cooked celery until smooth, straining it back into the soup pot. (Or,  just the broth. Processing and straining the celery is an extra step not every cook will want to take every time.) Meanwhile, in a sauce pan, make a roux of: > 1/4 c. olive oil > 1/4 c. flour 

Add reserved celery broth to the roux, stirring until smooth. Heat it to boiling, stirring, and cooking 2 minutes more. To that sauce pan, add, stirring until melted in: > 4 to 8 oz. cheddar cheese > 1 tsp. salt 

When cheese has melted in, also add: > Processed, strained celery (if desired) > 1/4 c. cream, if desired 

You now have a great soup base. When ready to serve, add: > 1 or 2 broccoli crowns, chopped fine 

Reheat soup in the sauce pan for ten minutes, or microwave for several minutes, until broccoli is tender.