Creamy Broccoli and Cheddar soup

• 1 large onion - course chopped
• 2 carrots - sliced
• 2 sticks celery - sliced
• 8 ups of broccoli florets, and stem - peeled and sliced
• 2 liters low sodium beef stock 
• 2 cups water
• 3 bay leaves
• 2 tsps salt
• 1 tsp pepper
• 1 tbsp butter or margarine

To add before thickening:

• 2 cups grated cheddar.

Roux (Thickener):

• 4 tbsp butter or margarine
• 4 tbsp flour
• 2 cups milk

Melt the 1 tbsp butter in pan, add onion, carrots, broccoli stem, and celery. Cook until softened. Add remainder of the top ingredients (Except cheese), and bring to a boil. Reduce heat to a simmer, and cook until the ingredients are tender.

While the soup simmers, take a small saucepan and start the Roux. Under medium heat add the butter, whisk in flour until smooth, and a light blonde colour. Incorporate milk, whisking again until smooth. remove from heat, and hold till required.

Using a blender, immersion or normal, blend until desired consistency, then return to pot. Add Roux, bring temperature up to a rolling boil, and incorporate the cheese.

Viola!