Broccoli Cheese Soup - October

I'm not sure why it's posting with it highlighted white, I didn't highlight it and I can't get it to change.  Sorry!


2 large or 3 smaller heads of Broccoli
1/2 cube Butter
3/4 Cup Flour
6 Cups Milk
2 Cups or 8 oz of shredded Cheddar Cheese
2 Chicken Boullion cubes
1/2 Tbsp. Salt
1/2 Tbsp. Black Pepper

In a big pot, cook your broccoli in a couple inches of water.

While that's boiling, get another pan (about 3 quarts) and put in butter and flour. Stir with a wisk for at least a minute to get rid of the floury taste. Slowly add 6 cups of milk and 2 chicken boullion cubes. Constantly wisk over medium heat for about 20 minutes or until it becomes thick. Once it's thick, stir in the cheese and remove from heat. Add salt and pepper. Remove most of the water from the broccoli. Once the cheese is melted, add that mixture to the broccoli and remaining water. Stir.

I've found that at first it's a little runny but as it sets it gets thicker. I think it's the best the next day when it's had time to set.