Broccoli Soup

I got super excited when I saw the theme for the next recipe swap.  Soup.  Love in a bowl, in other words.

I also got super excited when I saw Sarah's recipe that I was assigned.  Yum.  Not that this week has been soup-friendly weather (um, hello 60 degree weather in February, NJ!) but really, is there ever a bad time for soup?

I don't think so.

And yes, I did add the unnecessary cheese on top.  I suggest you do the same.

Broccoli Soup
from A Taste of Home Cooking

2 pounds broccoli, separated into florets and chopped
1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 leek, white and light green parts only, chopped
1/4 cup flour
1 1/2 quarts chicken broth
fresh lemon juice to taste
salt and pepper
1/2 cup shredded cheddar cheese

Heat oil in a dutch oven over medium high heat.  Add onion, celery, leek and broccoli with a little salt and pepper.  Saute until onion is soft, about 10 minutes.  Add flour and stir to combine.  Cook for about 4 minutes.  Gradually add broth to pot, whisking to work out any flour lumps.

Bring soup to a simmer and and cook for about 45 minutes, stirring occasionally.  Puree soup using a stand or immersion blender.  Stir in lemon juice, add cheese, and season to taste.