Ingredients:

2 tablespoons of margarine or butter

A single carrot that has been grated

one stalk of chopped celery

1 minced little bell pepper

One sliced onion

2-Tbsps organic wheat flour

1 or 2 minced garlic cloves

2 cups of simmering chicken stock

If desired, add 2 cups of half-and-half, full milk, or whipped cream.

Chop three to four cups of broccoli.

To taste, use 1–2 cups of cheddar cheese. Add salt and pepper.

Steps

A skillet with 2 or 3 tablespoons of butter should be heated.

Chop the veggies and add them to the butter when it’s ready. After 5 minutes, when the vegetables have softened, add the chopped garlic, stir, and let it soak for 1–2 minutes.

After that, stir in the wheat flour and stir until the veggies are evenly coated.

Incorporate the chilled milk or half-and-half along with the chicken broth (I boiled two cups of water with a spoonful of Swiss knorr as I lacked any stock).

Shred about three or four cups of broccoli.

After everything in the pan has boiled, add the broccoli and simmer for another 15 to 20 minutes, stirring occasionally.

We generally use cheddar (yellow) cheese, but I happened to have this kind on hand, so I used it instead while cooking the broccoli. To ensure a flawless mixture, reduce the heat to a low setting.

Just add salt and pepper to taste after letting the flavors meld, and you’re done.

It goes well with salad and grilled chicken when served in this manner on top of a cream toast.

These recipes are only suggestions. Everything is up for grabs in my kitchen; if an ingredient is out, I just swap it out for something different, or I add or subtract according to my mood.

Bell peppers, carrots, onions, and celery have all been cut and diced before.

Enjoy!