3 ½ cups broccoli florets and stems (from ½ lb, or 2 small heads)
2 cups broth
½ cup water (if needed)
1 medium carrot, sliced (about 1 cup)
1 cup 2% milk (Whole milk can also be used)
½ tsp salt
¼ tsp fine black pepper
1 cup shredded white cheddar cheese
2 tsp lemon juice
Instructions
Saute onion and celery in olive oil until softened, about 5 minutes.
Add garlic, cauliflower, and 1 ½ cups broccoli, and broth. (I used all the broccoli stems here and only added as many florets as needed to yield the 1 ½ cups.) Bring to a boil and simmer until tender, about 15 minutes
Transfer to a blender and puree, adding the water if necessary to make it smooth.
Transfer the puree back to the pot. Add carrot, milk, salt, pepper, and remaining broccoli. Bring to a boil and simmer under the vegetables are tender, about 10 minutes.
Remove from heat. Stir in cheddar cheese and lemon juice. Taste test and add more salt as needed.