1/2 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
2 tablespoons olive oil
2 tablespoons butter
1 head broccoli, chopped
Salt and pepper, to taste
1 8-ounce can chicken broth
2 cups water
2 cups cheddar cheese
1 tablespoon parsley
In a large pot, add onions, carrots, celery, butter and olive oil. Sauté on medium heat for 5 minutes until vegetables are tender. Lower heat to low. Add broccoli, salt and pepper, broth and water. Simmer for 10 minutes until broccoli is tender. With a slotted spoon, spoon out approximately half of the soup and place in blender. Puree mixture and add back to soup. Add cheese and slowly whisk to incorporate cheese until melted. Add parsley and serve.
